Taste of Home
Savory Zucchini Bread Pudding
TOTAL TIME: Prep: 25 min. Bake: 40 min.
YIELD: 12 servings.
I have been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania
Ingredients
-
1 small onion, chopped
-
1 celery rib, chopped
-
3 tablespoons butter
-
1 cup all-purpose flour
-
2 tablespoons sugar
-
1 teaspoon baking powder
-
1 teaspoon salt
-
1 teaspoon ground cinnamon
-
1 teaspoon poultry seasoning
-
1/2 cup canned pumpkin
-
2 large eggs
-
1/3 cup 2% milk
-
1/4 cup butter, melted
-
4 cups cubed day-old bread
-
3 medium zucchini, chopped
-
1/2 cup shredded cheddar cheese
Directions
-
1.
In a small skillet, saute onion and celery in butter until tender.
-
2.
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning. In a small bowl, whisk the pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture.
-
3.
Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts
3/4 cup: 182 calories, 10g fat (6g saturated fat), 58mg cholesterol, 408mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC