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?

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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.