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ShareZucchini Bread Pudding
Nutrition Facts Per Serving:
- Servings Per Recipe: 12
- Calories: 191
- Protein(gm): 10
- Carbohydrate(gm): 22
- Fat, total(gm): 7
- Cholesterol(mg): 7
- Saturated fat(gm): 2
- Monosaturated fat(gm): 10
- Polyunsaturated fat(gm): 2
- Dietary Fiber, total(gm): 2
- Sodium(mg): 414
- Vegetables(d.e): 1
- Starch(d.e): 1
- Very Lean Meat(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- Nonstick cooking spray
- 2 medium zucchini, thinly sliced
- 1/2 cup fresh or frozen whole kernel corn
- 2 tablespoons olive oil
- 1/2 cup chopped bottled roasted red sweet peppers
- 1 tablespoon bottled minced garlic
- 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
- 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley flakes, crushed
- 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
- 5 cups 1-inch sourdough or Italian bread cubes
- 4 ounces shredded Italian cheese blend (4 ounces)
- 1/4 cup chopped pecans
- 2 cups fat-free milk
- 1 1/4 cups refrigerated or frozen egg product, thawed, or 5 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
1. Preheat oven to 350 degree F. Coat a 2-quart baking dish with nonstick cooking spray; set aside.
2. In a large skillet, cook and stir zucchini and corn in hot oil for 3 minutes. Stir in sweet peppers and garlic; cook and stir about 2 minutes more or until zucchini is tender. Stir in basil, parsley, and sage. Stir in bread cubes.
3. Place half of the mixture in the prepared dish. Sprinkle with half of the cheese. Repeat the layers. Sprinkle with pecans.
4. In a bowl, beat egg slightly; whisk in milk, salt, and black pepper. Pour over bread mixture.
5. Bake, uncovered, about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve warm. Makes 12 (2/3-cup) servings.
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Prepare as directed through Step 4. Cover and chill for up to 24 hours. Bake as directed in Step 5, except bake about 45 minutes.
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