Crazy Bread Pudding With Zucchini Milk Recipes

CRAZY BREAD PUDDING WITH ZUCCHINI MILK

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.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate chips or raisins (see Cook's Note). Pour batter into prepared pans.
• Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes. Cool on wire rack.

SAVORY ZUCCHINI BREAD PUDDING

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.

ZUCCHINI BREAD PUDDING

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.