Zucchini and Sun-Dried Tomato Bread Puddings
Eat Like There's No Tomorrow
Published by Hans Cooks
Bread pudding doesn’t necessarily have to be sweet. For this recipe, I combined grated zucchini and sundried tomatoes to make a savory variety. It works as a delicious alternative to Yorkshire pudding for your prime rib or as a great side with fried chicken. Because no two breads are created equal, you may have to increase or decrease the amount of milk in the recipe, depending on how much your bread absorbs. You want the mixture to be well moistened, but not overly soggy. Enjoy!
NotesBread pudding is fairly foolproof, so feel free to experiment with your own favorite ingredients.
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Courseside dish
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, chewy, creamy, rich, savory
- ½ cup sun-dried tomatoes, chopped
- 6 cups of stale bread, cubed (I used a good nine-grain here)
- 1 cup zucchini, grated
- 1 cup whole milk
- 3 eggs
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ cup grated cheese (your choice, but a Firm Swiss would work well here)
In a large bowl, whisk together eggs, milk, garlic, and salt. Stir in the bread, zucchini, cheese (if you’re so inclined), and the sun-dried tomatoes and let the whole mixture soak for about 20 minutes. Pour into a baking dish or greased muffin pan and bake in a preheated 350°F oven for 20-25 minutes, or until a knife inserted comes out clean.
2009 Hans Rueffert