Zucchini Bread Pudding


  • 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 peppers
  • 1 tablspoon minced fresh garlic (6 cloves)
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley
  • 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
  • 5 cups 1-inch sourdough or Italian bread cubes (about 13 oz.)
  • 4 ounces Swiss cheese, shredded (1 cup)
  • 3 tablespoons chopped toasted pecans
  • 2 cups half-and-half or light cream
  • 5 eggs, slightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
1. Preheat oven to 350 degree F. Grease a 2-quart rectangular or oval baking dish; set aside. In a large skillet cook the zucchini and corn in hot oil 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.

2. Place half of the mixture in prepared dish. Sprinkle with half of the cheese. Repeat layers. Sprinkle with nuts. In a medium bowl whisk together half-and-half, eggs, salt, and pepper. Carefully pour over bread mixture.

3. Bake, uncovered, for 35 minutes or until a knife inserted near the center comes out clean. (To make ahead: Layer mixture but do not bake. Cover; refrigerate for 2 to 24 hours. Bake, uncovered, in a 350 degree F oven 45 minutes or until a knife inserted off-center comes out clean.) Let stand 10 minutes. Makes 6 main-dish servings.