Pudding Recipes With Zucchini Bread

By | April 23, 2009

Zucchini Bread Pudding Recipes

French Toast Recipe Ingredients

Corn kernel – half a cup
Zucchini – two medium (Slice them into one fourth inch thickness)
Fresh basil – two tablespoons (use two teaspoons of dried basil, as an alternative for the fresh ones)
Olive oil – two tablespoons
Fresh parsley – one tablespoon (use 1 teaspoon of dried leaves, if not available)
Fat free milk – two cups
Sweet pepper – half cup (cut red pepper and roast them)
Black pepper powder – one fourth of a teaspoon
Garlic – one tablespoon (cut them into small pieces)
Sage – one tablespoon
Pecans or any nuts – one fourth of a cup
Salt – half teaspoon
Italian cheese – one cup
Eggs – five (beat them well) Use frozen egg product, if available.
Bread (sourdough) – five cups (cut them into cubes)

Method of Preparation

  1. Cook the corn kernels and zucchini slices in a large saucepan, for about three minutes.
  2. Add the garlic and sweet pepper. Sauté the ingredients, till the zucchini cooks well.
  3. Mix the parsley, sage and basil leaves. Use a teaspoon of dried sage, if fresh ones are unavailable.
  4. Remove half of the mixture in a greased baking dish.
  5. Heat the oven to 350 degree Fahrenheit.
  6. Spread a layer of cheese.
  7. Alternately, place the veggies and cheese. Garnish with nuts.
  8. Take a bowl and add the egg product, black pepper, salt and milk. Whisk them well and pour over the bread and cheese layers.
  9. Do not cover the dish. Bake the bread mixture for about half an hour. Pierce the bread with a knife to check the extent of readiness. The knife comes out clean, if cooked well.
  10. The total preparation time is seventy five minutes.

Health Tips

  • This bread pudding is aptly included in the diet of diabetic individuals.
  • The use of fat free milk makes it cardiac friendly.
  • The above mentioned ingredients serve 12 individuals.
  • Individuals with intolerance or sensitivity to nuts, wheat and egg should avoid the same.
  • Zucchini bread pudding provides 191 calories.
  • The total fat contribution is 7 grams, with 2 grams of saturated fat. About 7 mg of cholesterol is present in each serving.
  • The pudding provides 10 grams of protein and 2 grams of dietary fiber.
  • Each serving of the pudding provides 414 mg of sodium.