Zucchini Bread Pudding

Name: Zucchini Bread Pudding
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 serving(s)
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

Submitted by ratherbeswimmin

"A hearty vegetarian main dish that uses my favorite zucchini and fresh herbs."

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Ready In:: 1hr
Ingredients:: 14
Serves:: 6

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

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.

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Reviews

Needed a vegetarian dish for a brunch. Made this not really expecting much. Turned out fabulous. The fresh herbs and pecans make this especially delicious and different from anything I have had before. Disappeared quickly and received compliments from everyone who ate it. Very happy.

Sassy J
Great recipe! I doubled the amout of fresh herbs and used pepper jack cheese-more of that amout too! Thanks :O)

Your Gourmet Girlfriend
This stuff is great! I felt like it was just as good reheated the next day. (My husband actually liked it better that way)

JenPo
Very good vegetarian supper dish that we enjoyed and is a great way to use up leftover bread, garden zucchini and herbs. We served this with Good for Health: A bowl of Corn and Pepper Veggie Salad recipe#70253 and Nisu Bread recipe#68013 for a very filling supper. Thanks NurseDi for another winning recipe!

ellie_