Best 2 Zucchini Bread Pudding Recipes

Zucchini bread pudding is a delectable dessert that combines the flavors of zucchini bread and bread pudding into one irresistible treat. This classic dish is perfect for using up leftover zucchini and stale bread, making it a great way to reduce food waste. The result is a moist, flavorful bread pudding with a tender crumb and a golden-brown crust. This article provides three variations of zucchini bread pudding: a classic recipe, a chocolate chip zucchini bread pudding, and a zucchini bread pudding with cream cheese swirl. Each recipe includes step-by-step instructions and helpful tips to ensure success. Whether you're a seasoned baker or a beginner, you'll find the perfect zucchini bread pudding recipe to satisfy your cravings.

Here are our top 2 tried and tested recipes!

SAVORY ZUCCHINI BREAD PUDDING

Savory Zucchini Bread Pudding image

I've 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

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

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 day-old cubed bread
3 medium zucchini, chopped
1/2 cup shredded cheddar cheese

Steps:

In a small skillet, saute onion and celery in butter until tender; set aside., 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., 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 : Calories 182 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

ZUCCHINI BREAD PUDDING

Zucchini Bread Pudding image

Make and share this Zucchini Bread Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 medium zucchini, sliced 1/4 inch thick
1/2 cup frozen whole kernel corn
2 tablespoons olive oil
1/2 cup chopped roasted red sweet pepper
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
5 cups sourdough bread or 5 cups Italian bread, 1 inch cubes
1 cup shredded swiss cheese
3 tablespoons chopped toasted pecans
5 eggs
2 cups half-and-half or 2 cups light cream
salt and pepper

Steps:

In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
Add in bread cubes; stir.
Place half of the mixture in a greased 2-quart baking dish.
Sprinkle with half the cheese.
Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
Sprinkle with pecans.
In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
Pour over bread mixture.
Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
Let rest 10 minutes before serving.

Tips:

Select the right zucchini: Choose medium-sized zucchinis that are firm and heavy for their size. Avoid zucchinis that are too large or have blemishes.
Grate the zucchini: Use a box grater to grate the zucchini. Grating the zucchini allows it to release more moisture and cook evenly.
Drain the zucchini: Place the grated zucchini in a colander and sprinkle it with salt. Let it sit for 10 minutes, then use a paper towel to squeeze out the excess moisture.
Use fresh bread: For the best results, use fresh bread that is a day or two old. This will help the bread pudding to have a firm texture.
Add in your favorite mix-ins: Feel free to add in your favorite mix-ins to the bread pudding, such as chocolate chips, raisins, nuts, or spices.
Cover the bread pudding while baking: This will help to create a moist and tender bread pudding.
Serve the bread pudding warm or cold: Zucchini bread pudding can be served warm or cold. If you serve it warm, top it with a dollop of whipped cream or ice cream.

Conclusion:

Zucchini bread pudding is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With its moist and tender texture, zucchini bread pudding is sure to be a hit with your family and friends.

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