Crazy Bread Pudding With Zucchini Milk Recipe

Ingredients

• 1 large zucchini, peeled, seeded and chunked (2 cups zucchini milk)
• 2 cups bread cubes
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon margarine or 1 tablespoon Pam cooking spray
• 1 tablespoon vanilla
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1/2 teaspoon cinnamon
• 1/2 cup slivered toasted almond
• 1 apple, peeled, cored and diced

Instructions

1. Blend the prepared zucchini until you have a thick milk, which should yield about 2 cups.
2. Heat the zucchini milk in a saucepan over medium heat until it comes to a boil, then add 2 tablespoons of butter, stirring until melted.
3. Grease a 4-quart casserole dish with 1 tablespoon of margarine or use Pam cooking spray if you prefer.
4. Preheat the oven to 350 degrees Fahrenheit so it’s ready for baking.
5. In a large metal bowl, place the 2 cups of bread cubes and set aside.
6. Pour the hot zucchini milk mixture over the bread cubes and give it a gentle stir to combine.
7. In a small mixing bowl, beat the 2 eggs, then add the tablespoon of vanilla, 1/2 cup sugar, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon. Mix well until everything is incorporated.
8. Pour the egg mixture over the bread cubes and toss gently to blend all the ingredients together.
9. Add the diced apple, spreading it evenly over the mixture, then sprinkle the slivered toasted almonds on top.
10. Set the casserole dish inside a 9 X 13 pan and pour in about 1 cup of water around the casserole to create steam while it bakes.
11. Cover the casserole with aluminum foil and bake for 1 hour until set and golden brown.
12. Serve warm or chilled, and I highly recommend pairing it with a scoop of ice cream for a delicious contrast.