Savory Zucchini Bread Pudding

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.

Savory Zucchini Bread Pudding

Average Rating: 4

TOTAL TIME: Prep: 25 min. Bake: 40 min.
YIELD: 12 servings.

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

Instructions

  • 1. In a small skillet, saute onion and celery in butter until tender; set aside.
  • 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.