Zucchini Bread Pudding

Name: Zucchini Bread Pudding
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

14 ingredients

11 steps

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

Directions

1

In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
2

Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
3

Add in bread cubes; stir.
4

Place half of the mixture in a greased 2-quart baking dish.
5

Sprinkle with half the cheese.
6

Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
7

Sprinkle with pecans.
8

In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
9

Pour over bread mixture.
10

Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
11

Let rest 10 minutes before serving.