Zucchini Bread Pudding

By ccavaletti

Ingredients

• 2 med zucchini
• 1/2 c frozen corn
• 2 Tbsp olive oil
• 1/2 c red peppers
• 1 Tbsp minced garlic
• 1 Tbsp fresh basil
• 1 Tbsp fresh parsley
• 1 Tbsp fresh sage
• 5 c 1" Italian bread cubes
• 4 oz shredded Swiss cheese - 1 cup
• 3 Tbsp toasted pecans
• 2 c half & half or light cream
• 5 eggs, slightly beaten
• 1 tsp salt
• 1/4 tsp pepper

Preparation

Step 1

Preheat oven to 350. Grease a 2 qt. baking dish; set aside.

In a large skillet, cook zucchini and corn in hot oil for 3 minutes. Stir in peppers, garlic, basil, parsley and sage. Cook and stir for 2 minutes more or until zucchini is tender. Stir in bread.

Place half the mixture in prepared dish. Sprinkle with half the cheese. Repeat layers. Sprinkle with nuts.

In a medium bowl, whisk together half & half, eggs, salt and pepper. Carefully pour over bread mixture.

Bake uncovered for 35 minutes or until a knife inserted near the center comes out clean.

Let stand 10 minutes.