Friday, August 27, 2010

Foodie Friday: Zucchini Bread Pudding

So, let's just suppose that you had some giant zucchinis and you used just one of those and made 2 loaves of bread and 31 muffins. And let's also suppose that even though you froze one of the loaves of bread and you and your partner ate muffins and bread every day for at least one meal or snack, all that bread started to get kind of stale and not-quite-so-delicious anymore.

Just, you know, theoretically.

Maybe then, you'd want to make bread pudding to salvage what was left of the breads that you spent so much time making in the first place!

I modified this recipe since I was making bread pudding out of bread that was already quite sweet and well-spiced. So, if you've got regular stale bread, head over to that site. But if you made way too much zucchini bread, a few too many blueberry muffins, or a little more banana bread than you could eat or give away, try out this version for some delicious bread pudding!

For the main dish, you'll need:

1 cup white sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed stale bread (if your bread didn't stale on its own, you can leave it sitting out overnight for the same effect)
½ cup packed brown cane sugar
¼ cup butter or margarine, softened
1 cup chopped pecans or walnuts (there were already walnuts in the muffins I used, so I left this out)
For the sauce, you'll need:

⅔ cup white sugar,
⅓ cup brown sugar
½ cup butter or margarine, melted
1 egg, beaten
2 teaspoons pure vanilla extract
¼ cup spiced rum (original recipe calls for brandy, but we didn't have any, and I like rum!)

To make the bread pudding:
  • Preheat the oven to 350°F. Grease a 13 by 9-inch baking dish.
  • Mix together granulated sugar, eggs, and milk in a bowl, then add vanilla. Pour over cubed bread and let sit for 10 minutes.
  • In another bowl, mix and crumble together brown sugar, butter/margarine, and nuts.
  • Pour bread mixture into prepared baking dish. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
To make the sauce:
  • Mix together both kinds of sugar, butter/margarine, egg, and vanilla in a saucepan over medium heat. 
  • Stir together until the sugar is melted. 
  • Add the liquor, stirring well. 
  • Pour over bread pudding. 
  • Serve warm!

Of course now, instead of having way too much zucchini bread, we have way too much zucchini bread pudding. Anyone want to come over for dessert?

Linked up at Vegetarian Foodie Fridays at Breastfeeding Moms Unite!, Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Food at Momtrends, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Friday Favorites at Simply Sweet Home.


  1. What a great idea! Someday I will experiment with gluten-free versions of both the zucchini bread and the bread pudding. You do know that you can use stale Krispy Kreme donuts the same way? Of course, usually they don't stay around long enough!

  2. Yes, I did know that about Krispy Kreme donuts. I try to stay away from them, though!

  3. Great idea! I wouldn't have thought to use stale muffins for bread pudding but why not?

  4. Hilarious!

    (and delicious)

    Do you live anywhere near Indiana, because I'm ready to head over with a fork in one hand so I can dig in immediately upon arrival.

  5. Unfortunately, I live quite far from Indiana. But you could hop on a plane with your fork.... =)

  6. You bread looks delicious!

    Thanks for linking up for Friday Favorites!

  7. I had a few leftover banana chocolate chip muffins so wanted to try to make a bread pudding-type thing... found your recipe, it turned out amazing! So chocolaty and gooey. Thanks so much!

  8. I looked up "zucchini bread pudding" and found lots of recipes that called for zucchini milk (?) until I FINALLY found this - just what I was looking for! Now I just spent an hour reading your birth story! OK, back to the kitchen for me!

  9. I made a batch of zucchini bread and later figured out I didn't put 2 2/3 cups of sugar . I only put 2/3 cup sugar in the recipe .I also won't throw it out. The bread didn't rise enough and it didn't bake to a bread consistency. So now I am going to make a bread pudding with it . I will also have too much bread pudding on my hands .Lol I hope my family will eat it .


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