Zucchini Bread Pudding
Transform your comfort food game with this irresistible Zucchini Bread Pudding, a delightful twist on a beloved classic dessert! Featuring cubes of day-old bread blended with sweet grated zucchini, this recipe creates the perfect marriage of texture and flavor. A rich custard made with whole milk, heavy cream, and a touch of warm spices like cinnamon and nutmeg ensures every bite is creamy and satisfying. Optional mix-ins like raisins or nuts add a delightful crunch or chewiness, making it even more indulgent. Baked to golden perfection, this crowd-pleaser is ideal for holiday gatherings, brunch spreads, or weeknight treats. Serve it warm with a drizzle of caramel sauce or a dollop of whipped cream for a dessert that’s sure to impress! Keywords: zucchini bread pudding, bread pudding recipe, zucchini dessert, classic comfort food, custard dessert.
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Recipe Information
Ingredients
- 6 cups Day-old bread (cubed)
- 1.5 cups Zucchini (grated and squeezed of excess water)
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 4 pieces Large eggs
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 2 teaspoons Vanilla extract
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 tablespoon Butter (melted, for greasing the dish)
- 0.5 cups Optional: Raisins or chopped nuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the melted butter and set aside.
In a large mixing bowl, combine the cubed bread and grated zucchini. Toss gently to mix and evenly distribute the zucchini.
In a separate mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well-combined.
Pour the milk mixture over the bread and zucchini, ensuring all the bread cubes are soaked. Let it sit for 10 minutes to allow the liquid to fully absorb.
If using optional add-ins like raisins or nuts, fold them into the mixture.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 50 minutes, or until the top is golden brown and the pudding is set in the center.
Remove from the oven and let cool for 10 minutes before serving.
Serve warm as is, or with a drizzle of caramel sauce, whipped cream, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
4209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 678.7 g | 247% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 317.1 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 1523 mg | 117% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3602 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
