Savory Zucchini Bread Pudding Recipes

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.

Steps:

• 2.
• Mix all ingredients except 2T cheese in ovenproof bowl.
• Sprinkle 2T cheese over top.
• Bake at 350 F for 15-20 minutes.
• Rest for 5 minutes.

Steps:

• Preheat oven to 350 degrees.
• In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees.
• In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet; cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool.
• Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage; let cool.
• Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture; toss to combine and transfer to baking dish.
• In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade; pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour.
• Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler; broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.

Steps:

• Heat oven to 350ºF.
• Place 4 bread slices, touching each other to form a square, on a cutting board, using the bottom of an 8 inch nonstick springform pan, cut a circle from the bread.
• Butter the baking pan and place the circle of bread inside. Do not discard the cut off pieces.
• Cut the bread crust off of the remaining bread (set aside the cut crust). Slice bread into thirds. Use these pieces to cover the side of the baking pan.
• Evenly distribute the ham in the pan. Cover with half of the cheese.
• In a separate bowl whisk milk, pepper, baking powder and eggs until well blended.
• Dice the leftover pieces of bread and stir into the egg mixture. Stir in the remaining cheese, carrot, zucchini, onion and half the chives.
• Pour this mixture into the baking pan, even out with a fork.
• Bake for 35 minutes, or until eggs set. Remove from the oven and let it cool for 5 minutes before serving. Serve sprinkled with the remaining chive.

Steps:

• In a colander, combine the zucchini and salt.
• Toss to mix and set aside to drain for 30 minutes.
• In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
• Add the bread crumbs, oregano, cheese and butter.
• Beat until blended.
• Squeeze any excess moisture from the zucchini and fold into the egg mixture.
• Pour the mixture into baking dish and bake at 350º F.
• for 40 minutes, until the custard is set.
• Let stand for 10 minutes.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
• Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
• Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
• Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

Steps:

• Heat oven to 375°F.
• Mix milk, eggs and dressing in large bowl until blended. Stir in spinach, zucchini and pepper strips. Add bread cubes and 1-1/2 cups cheese; toss lightly. Let stand 1 to 2 min. for bread to absorb some of the liquid.
• Spoon mixture in 13x9-inch pan sprayed with cooking spray. Sprinkle with remaining cheese.
• Bake 50 min. to 1 hour or until set. Let stand 10 min. before serving.