Zucchini Bread Pudding Recipe

Zucchini Bread Pudding Recipe

  • 2 medium zucchini, sliced 1/4-inch thick
  • 1/2 cup frozen whole kernel corn
  • 2 tablespoons butter
  • 1/2 cup chopped roasted sweet red peppers
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon snipped fresh sage
  • 5 cups 1-inch sourdough or Italian bread cubes
  • 1/4 cup chopped pecans, toasted
  • 2 cups reduced fat milk
  • 5 slightly beaten eggs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. Grease a 2-quart oval or rectangular baking dish; set aside. Preheat oven to 350 degrees F. In a large skillet cook the zucchini and corn in hot butter for 3 minutes. Stir in sweet peppers, garlic, basil, parsley, and sage. Cook and stir for 2 minutes more or until zucchini is tender. Stir in bread cubes.
  2. Spoon mixture into prepared dish. Sprinkle with nuts. In a medium bowl whisk together LACTAID(R) Reduced Fat Milk, eggs, salt, and pepper. Carefully pour over bread mixture.
  3. Bake, uncovered, in a 350 degree F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes.
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