Zucchini Bread Pudding

Zucchini Bread Pudding

I had some extra zucchini bread and wanted to do something different with it. I ended up making this zucchini bread pudding. It came out even better than I thought it would.  Rich, not too sweet. A simple, classic dessert.

I felt it needed some sort of topping or sauce. I made a vanilla caramel sauce to dress it up a little. It worked great. Ice cream or whipped cream would have worked, too.

I guess I should really call it a zucchini bread bread pudding.  After all, it is bread pudding made from zucchini bread.  My spell check hates it when I type the same word twice, so zucchini bread pudding it is.

I know this would also work with other quick breads, like pumpkin or banana bread.

So here is the recipe- for the bread pudding, the zucchini bread and the caramel sauce.

Zucchini Bread Bread Pudding

6-8 cups cubed zucchini bread- recipe follows

8 oz. cream cheese- cubed

2 c. half and half

3 eggs

1 T. vanilla

1 t. cinnamon

Vanilla Caramel sauce- recipe follows

Butter a 2-quart casserole. Preheat oven to 350 degrees. Place half the cubed zucchini bread in the prepared pan. Add half the cubed cream cheese, scattering over the bread. Repeat with remaining bread and cheese. In bowl, combine the remaining ingredients, beating until well mixed. Pour over the zucchini bread mixture. Place casserole in oven and bake for 30 minutes, or until bread pudding is set. Allow bread pudding to cool a little before serving. Serve with the vanilla caramel sauce or top with ice cream or whipped cream. Serves 8.

While often served warm, this bread pudding is tasty served chilled, too. Heck, I just had some for breakfast.

Zucchini Bread

3 c. flour

3 eggs

2 c. sugar

2 c. shredded zucchini

1 c. oil

1 c. chopped nuts or raisins

½ c. sour cream or strained yogurt

1 t. each vanilla, cinnamon, baking powder, salt and baking soda

Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour and 20 minutes, or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2.

Vanilla Caramel Sauce

1 c. sugar

¼ c. water

4 T. butter

2 t. vanilla

¼ c. half and half

Pinch of salt

Combine sugar and water in a small saucepan. Bring to a boil and cook for about 3 minutes. Remove from the heat and add the remaining ingredients. Stir until smooth.