CRAZY BREAD PUDDING WITH ZUCCHINI MILK
1967 newspaper article stated: peel, seed and chunk zucchini. Use your blender to make a "milk". I did, I tried and I liked. "milk" can be frozen also. Thus a few recipes were born as this one.
Provided by Montana Heart Song
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198.2, Fat 7.9, SaturatedFat 3.4, Cholesterol 80.7, Sodium 255, Carbohydrate 28.1, Fiber 1.5, Sugar 20.9, Protein 3.8
ZUCCHINI BREAD PUDDING
Make and share this Zucchini Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
ZUCCHINI FRIENDSHIP BREAD
Make and share this Zucchini Friendship Bread recipe from Food.com.
Provided by RedheadAblaze
Categories Quick Breads
Time 1h15m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325'.
- To the remaining batter add eggs, baking powder, oil, baking soda, milk, vanilla, 1 cup sugar, flour, salt, pudding, 2 tsp cinnamon, zucchini (make sure the excess liquid is squeezed out), and nuts.
- Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
- Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
- Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
- Bake for about 75 minutes but start checking after 50 minutes. Remove when toothpick comes out clean. Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.
SAVORY ZUCCHINI BREAD PUDDING
I've been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 182 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
YUMMY IN MY TUMMY ZUCCHINI BREAD
I make this delicious, moist bread every summer when the zucchini crop comes out of the garden. Double the recipe...all that extra garden zucchini will become heavenly loaves that you can share :) I usually make about three dozen loaves all together before the summer is over, and many are made to be given away. Usually the first loaf disappears before the other loaves can cool! This is the "most moist" zucchini bread I have ever tasted! (say that 3 times fast!) Make lots.....they won't go to waste, and you can freeze em!
Provided by Mommy Bean
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 14 serving(s)
Number Of Ingredients 13
Steps:
- Combine crisco and sugar.
- Add eggs and vanilla.
- Blend in zucchini and water.
- Add dry ingredients.
- Add raisins.
- Pour into greased and floured loaf pans.
- Bake at 350 degrees for and hour, or until a toothpick inserted in the center of the loaf, comes out clean.
Nutrition Facts : Calories 438.4, Fat 11.7, SaturatedFat 4.5, Cholesterol 58.6, Sodium 468.6, Carbohydrate 79.8, Fiber 2.1, Sugar 52.4, Protein 5.8
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