This recipe transforms humble zucchini into something truly special. Imagine tender zucchini boats overflowing with a warm, comforting bread pudding. It's a delightful twist on both bread pudding and zucchini recipes, offering a unique flavor combination that is sure to impress. Seriously, my family practically fought over this dish last Thanksgiving...it was epic!
The beauty of this recipe lies in its simplicity. You'll be amazed at how easy it is to create such a sophisticated-tasting dish. It's perfect for those nights when you crave something comforting but don't want to spend hours in the kitchen. Plus, the clean-up is a breeze!
Required Equipments
- 9x13 inch baking dish
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Vegetable peeler
- Spoon
- Oven
Bread-Pudding-Stuffed-Zucchini
This recipe for Bread Pudding Stuffed Zucchini is a unique and delicious way to use up leftover bread and zucchini. The sweet and savory flavors combine perfectly for a comforting and satisfying meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. This is crucial for easy removal later!
- Wash and prepare your zucchinis. I prefer to use medium-sized zucchinis, about 6-8 inches long. Carefully peel the zucchini lengthwise using a vegetable peeler, leaving thin strips of peel intact for a pretty look. Don't worry about getting it perfect; rustic is best!
- Cut the zucchinis in half lengthwise. Using a spoon, gently scoop out the flesh, leaving about a 1/4-inch border. Be careful not to pierce the bottom, you want the zucchinis to hold their shape. Save the scooped-out zucchini flesh for another use—maybe zucchini bread or fritters!
- In a large mixing bowl, combine the cubed stale bread, milk, eggs, sugar, cinnamon, and vanilla extract. Whisk until well combined. The mixture should be somewhat thick; if it seems too thin, you may want to add a bit more bread.
- Gently stuff each zucchini half with the bread pudding mixture, mounding it slightly. Arrange the stuffed zucchinis in the prepared baking dish.
- Bake for 30-40 minutes, or until the bread pudding is set and lightly browned on top. An inserted knife or toothpick will come out clean. Keep an eye on your oven; ovens vary wildly!
- Let the stuffed zucchinis cool slightly before serving. You can add a scoop of vanilla ice cream or a dollop of whipped cream if you're feeling fancy-pants. (My friend Sarah does this and it's AMAZING!)
- Enjoy! This is a wonderfully comforting and delicious dish. Perfect for a cozy weekend brunch or a special occasion. What are you waiting for?
📝 Notes
- For best results, use slightly stale bread. Fresh bread may make the pudding too soggy.
- Feel free to adjust the amount of sugar to your liking.
- If you don't have ground cinnamon, you can use a cinnamon stick instead.
- Leftover bread pudding can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months
🍎 Nutrition
Calories: 250 kcal
Protein: 8 g
Fat: 8 g
Carbohydrates: 35 g
Fiber: 3 g
Calcium: 80 mg
