Creamy Bread Pudding Recipes Recipes Recipe For Zucchini

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SAVORY ZUCCHINI BREAD PUDDING



Savory Zucchini Bread Pudding image

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. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

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

Steps:

  • In a small skillet, saute onion and celery in butter until tender; set aside., 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., 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 : Calories 182 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

ZUCCHINI BREAD PUDDING



Zucchini Bread Pudding image

Make and share this Zucchini Bread Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

CRAZY BREAD PUDDING WITH ZUCCHINI MILK



Crazy Bread Pudding With Zucchini Milk image

1967 newspaper article stated: peel, seed and chunk zucchini. Use your blender to make a "milk". I did, I tried and I liked. "milk" can be frozen also. Thus a few recipes were born as this one.

Provided by Montana Heart Song

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 large zucchini, peeled, seeded and chunked (2 cups zucchini milk)
2 cups bread cubes
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon margarine or 1 tablespoon Pam cooking spray
1 tablespoon vanilla
1/2 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon cinnamon
1/2 cup slivered toasted almond (optional)
1 apple, peeled, cored and diced

Steps:

  • Blend prepared zucchini until thick milk.
  • Heat in saucepan until it comes to a boil. Add 2 tblsps butter.
  • Grease 4 quart casserole with 1 tblsp. margarine.
  • Preheat oven 350.
  • In large metal bowl, place bread cubes.
  • Pour hot zucchini milk mixture over and stir.
  • In small mixing bowl, beat two eggs, add vanilla, sugar salt and cinnamon.
  • Add to bread cubes, toss to blend all together.
  • Add diced apple, spread around on top.
  • Add almonds,spread around on top.
  • Set casserole in a 9 X 13 pan. Add 1 cup water or a little more.
  • Cover.
  • Bake 1 hour.
  • Serve warm or chilled with ice cream.

Nutrition Facts : Calories 198.2, Fat 7.9, SaturatedFat 3.4, Cholesterol 80.7, Sodium 255, Carbohydrate 28.1, Fiber 1.5, Sugar 20.9, Protein 3.8

BEST BREAD PUDDING



Best Bread Pudding image

Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
8 cups cubed challah or brioche bread (about 12 ounces; 1-inch cubes)
3 cups heavy cream
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
4 large eggs plus 6 yolks
1/2 cup raisins, optional

Steps:

  • Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
  • Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
  • Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
  • Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

BREAD PUDDING III



Bread Pudding III image

This is a delicious yet no frills bread pudding. My mom always made this and we always really enjoyed it.

Provided by GODGIFU

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 6

Number Of Ingredients 10

10 slices white bread, cut into cubes
¼ cup butter, melted
1 teaspoon ground cinnamon
½ cup raisins
6 eggs, beaten
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon salt
3 cups hot milk (160 degrees F/71 degrees C)
1 pinch ground nutmeg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
  • Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
  • Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
  • Sprinkle with nutmeg and bake for 25 minutes.

Nutrition Facts : Calories 450 calories, Carbohydrate 62.3 g, Cholesterol 216.1 mg, Fat 16.5 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 8.3 g, Sodium 653.6 mg, Sugar 40.3 g

CUSTARD BREAD PUDDING



Custard Bread Pudding image

I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.

Provided by SweetPea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h40m

Yield 12

Number Of Ingredients 8

1 quart half-and-half
4 large eggs
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4 slices bread
¼ cup raisins, or to taste
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
  • Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
  • Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

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