Zucchini Bread Pudding

Zucchini Bread Pudding

 

StreuselThis is unlike any other bread pudding I’ve ever tasted AND quite addictive.  I will eat a good bread pudding from time to time but I don’t crave it.  This bread pudding is bread pudding taken up a notch.  It’s the tenderness of zucchini bread baked to a gold brown with a sprinkling of brown sugar.

 

This recipe came about as a way to salvage a baking mishap.  A friend gave me lots of beautiful home grown zucchini recently and to repay her I wanted to make her family some zucchini bread.  I baked up the bread and even though I buttered and floured the loaf pans, when I went to plop them upside down and out of the pan, with one loaf, half the loaf stayed in the pan.

So sad.

Luckily one loaf was still intact to give to my friend but I knew no one would want a ripped in half loaf.  Now left with the top and a bottom of said loaf, I wondered if I could cube it and turn it into bread pudding.  I quickly found a New York Times Cooking recipe for a Simple Bread Pudding that easily turned my mishap into a delicious dessert.

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Zucchini Bread Pudding


  • Author: Streusel
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6-9 servings 1x
Scale

Ingredients

19 x 5 loaf of zucchini bread, cubed

2 c. 2% milk

3 T. melted butter (use 1 T. for buttering the bottom of the dish)

1 t. vanilla

1/4 c. brown sugar, packed, +2 T. for sprinkling

2 eggs


Instructions

  1. Pre-heat the oven to 350 degrees fahrenheit.
  2. Butter the bottom of an 8 x 8 baking dish and place all of the zucchini bread cubes in the dish.
  3. Whisk the eggs, milk, vanilla, sugar and melted butter vigorously together and pour over the bread.
  4. Sprinkle with more brown sugar and then press the bread into the liquid with a spatula until all cubes have absorbed liquid.
  5. Bake for 30 minutes or until browned slightly and no longer jiggly when slightly shaken.

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