This zucchini bread pudding recipe transforms humble ingredients into a comforting dessert. It’s perfect for using up extra zucchini and makes a surprisingly delicious treat that’s both moist and flavorful.
Key Ingredients & Substitutions:
- Bread: Stale challah, brioche, or even old sandwich bread works best. Avoid fresh, very soft bread.
- Zucchini: Freshly grated is ideal. No need to squeeze out excess water unless it’s extremely watery.
- Eggs: Provide structure and richness. No direct substitution.
- Milk: Whole milk creates a creamier pudding, but 2% or even a non-dairy milk like almond milk can be used.
- Sugar: Granulated sugar is standard. Brown sugar can add a deeper molasses flavor.
Ingredients:
Main Ingredients:
* 6 cups stale bread, cut into 1-inch cubes (about 8-10 slices)
* 2 cups grated zucchini (about 1 medium zucchini)
* 3 large eggs
* 1 ½ cups milk
* ½ cup granulated sugar
* 2 tablespoons unsalted butter, melted
* 1 teaspoon vanilla extract
Spices & Optional Add-ins:
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* Pinch of salt
* ½ cup chopped walnuts or pecans (optional)
* ¼ cup raisins or dried cranberries (optional)
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Total Time: 60-70 minutes
- Servings: 6-8
- Tools Needed: 8×8 inch baking dish, large mixing bowls, whisk, grater.
Step-by-Step Instructions:
1. Prepare Your Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish. This prevents the zucchini bread pudding from sticking.
2. Combine Dry Ingredients
In a large bowl, toss the cubed bread with the grated zucchini. If using, add the chopped nuts and dried fruit at this stage.
3. Whisk the Custard Mixture
In a separate medium bowl, whisk together the eggs, milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined and smooth. This creates the flavorful base for your zucchini bread pudding.
4. Combine and Soak
Pour the custard mixture over the bread and zucchini in the large bowl. Gently toss everything together, making sure all the bread cubes are coated. Let it sit for 10-15 minutes to allow the bread to absorb the liquid.
5. Bake the Pudding
Pour the soaked mixture into your prepared baking dish. Bake for 45-55 minutes, or until the zucchini bread pudding is golden brown and a knife inserted into the center comes out clean.
6. Cool and Serve
Remove the zucchini bread pudding from the oven and let it cool for at least 10-15 minutes before serving. It will firm up as it cools and is delicious served warm or at room temperature.
Storage Instructions:
Store leftover zucchini bread pudding in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions for 30-60 seconds, or warm larger amounts in the oven at 300°F (150°C) until heated through.
Frequently Asked Questions (FAQ):
Q: Can I use fresh bread for zucchini bread pudding?
A: Stale bread works best as it absorbs the custard better without becoming mushy. If you only have fresh, you can dry it out by toasting lightly in the oven.
Q: Do I need to peel the zucchini?
A: No, there’s no need to peel the zucchini. The skin is thin and soft once cooked.
Q: Can I make this ahead of time?
A: You can assemble the zucchini bread pudding, cover, and refrigerate for up to 12 hours before baking. Add a few extra minutes to the baking time.
Q: What if my pudding is too watery?
A: This usually means the zucchini was very watery. For future batches, you can gently squeeze excess water from the grated zucchini before adding it.
Q: Can I add chocolate chips?
A: Absolutely! Chocolate chips would be a delicious addition to this zucchini bread pudding. Add them with the nuts and dried fruit.
Q: Is this a breakfast or dessert?
A: Zucchini bread pudding can be enjoyed as either! It’s sweet enough for dessert but also hearty enough for a special breakfast or brunch.