Crowd Cooking -- Zucchini Bread Pudding for 12

[Guest guest]

Zucchini Bread Pudding

Serve this veggie filled casserole as a meat free dish for dinner or brunch.

 

Nonstick cooking spray

2 medium zucchini, thinly sliced

1/2 cup fresh or frozen whole kernel corn

2 TB olive oil

1/2 cup chopped bottled roasted red sweet peppers

1 TB minced garlic

2 TB fresh basil, chopped OR 2 tsp. dried basil, crushed

1 TB fresh parsley, chopped OR 1 tsp. dried parsley flakes, crushed

1 TB fresh sage, chopped OR 1 tsp. dried sage, crushed

5 cups sourdough OR Italian bread, cut into 1 " cubes

4 oz. shredded Italian cheese blend

1/4 cup chopped pecans

2 cups fat free milk

1-1/4 cups refrigerated or frozen egg product, thawed, OR

5 whole eggs

1/2 tsp. salt

1/4 tsp. ground black pepper

 

1. Preheat oven to 350º F. Coat a 2 quart baking dish with nonstick cooking

spray; set aside.

 

2. In a large skillet, cook and stir zucchini and corn in hot oil for 3

minutes. Stir in sweet peppers

and garlic; cook and stir about 2 minutes more or until zucchini is tender.

Stir in basil, parsley,

and sage. Stir in bread cubes.

 

3. Place half of the mixture in the prepared dish. Sprinkle with half of the

cheese. Repeat the layers.

Sprinkle with pecans.

 

4. In a bowl, beat eggs slightly; whisk in milk, salt, and black pepper. Pour

over bread mixture.

 

5. Bake, uncovered, about 35 minutes or until a knife inserted near center

comes out clean.

Let stand 10 minutes. Serve warm.

 

Makes 12 (2/3 cup) servings.