Zucchini Milk Bread Pudding
A comforting zucchini milk bread pudding with sweet honey and raisins, perfect for breakfast or dessert, offering warm, hearty flavors with a moist, tender texture.
Ingredients
Instructions
- Bring the zucchini milk to a boil.
- Pour the hot zucchini milk over the bread crumbs and add the oleo.
- In a separate bowl, combine honey, salt, and lightly beaten eggs; then add this mixture to the bread and milk.
- Add vanilla, cinnamon, and raisins to the mixture.
- Pour the mixture into a greased 1-quart bowl and place it in a shallow pan with hot water.
- Bake at 350°F for 1 hour until set and golden.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of zucchini milk, or add a pinch of nutmeg for warmth. If you don't have oleo, unsalted butter works well as a substitute. To enhance sweetness without more honey, try adding a mashed banana or unsweetened applesauce. Be careful not to overmix the bread crumbs with the liquid to keep the texture light and fluffy.
Serving Suggestions
Serve warm, dusted with powdered sugar or drizzled with additional honey for a touch of sweetness. This Zucchini Milk Bread Pudding pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more savory option, consider serving it alongside a salad or as part of a brunch spread featuring American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 30-60 seconds, or warm in the oven at 350°F until heated through. It can also be enjoyed cold, making it a versatile dish for breakfast or dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Milk Bread Pudding contains roughly 193 calories, with 0g protein, 12g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1180mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily adapt this recipe to be vegan by substituting eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and using a plant-based butter alternative instead of oleo.
What if I don’t have raisins?
If you don't have raisins, consider using chopped nuts for added crunch, or substitute with dried cranberries or apricots. You can also leave them out entirely for a simpler flavor profile.
Can I freeze the bread pudding?
Yes, you can freeze the bread pudding before baking. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This helps maintain the texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).