Zucchini Bread Pudding Recipe

Name: Zucchini Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, sliced 1/4 inch thick; 1/2 cup frozen whole kernel corn; 2 tablespoons olive oil; 1/2 cup chopped roasted red sweet pepper; 1 tablespoon minced garlic; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh sage; 5 cups sourdough bread or 5 cups Italian bread, 1 inch cubes; 1 cup shredded swiss cheese; 3 tablespoons chopped toasted pecans; 5 eggs; 2 cups half-and-half or 2 cups light cream; salt and pepper

Servings: persons

2 medium zucchini, sliced 1/4 inch thick
1/2 cup frozen whole kernel corn
2 tablespoons olive oil
1/2 cup chopped roasted red sweet pepper
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
5 cups sourdough bread or 5 cups Italian bread, 1 inch cubes
1 cup shredded swiss cheese
3 tablespoons chopped toasted pecans
5 eggs
2 cups half-and-half or 2 cups light cream
salt and pepper

1
In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
2
Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
3
Add in bread cubes; stir.
4
Place half of the mixture in a greased 2-quart baking dish.
5
Sprinkle with half the cheese.
6
Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
7
Sprinkle with pecans.
8
In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
9
Pour over bread mixture.
10
Bake, uncovered, at 350u00b0 for 35 minutes or until a knife comes out clean.
11
Let rest 10 minutes before serving.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium zucchini, sliced 1/4 inch thick, 1/2 cup frozen whole kernel corn, 2 tablespoons olive oil, 1/2 cup chopped roasted red sweet pepper, and more.

Yes, Zucchini Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions