Description
A delightful twist on a classic dessert, this Slow Cooker Zucchini Bread Pudding combines warm bread pudding with the subtle sweetness of zucchini, creating a rich and creamy texture perfect for any occasion.
Ingredients
Scale
- 4 cups of cubed bread (preferably stale)
- 2 cups of grated zucchini
- 4 large eggs
- 2 cups of milk
- 3/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/2 cup of raisins or chocolate chips (optional)
Instructions
- Prepare the zucchini by washing and grating it, then squeeze out excess moisture.
- In a large bowl, mix the cubed bread, grated zucchini, eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined. Fold in raisins or chocolate chips if using.
- Grease the slow cooker and pour the mixture in, spreading it evenly. Cover with the lid.
- Set the slow cooker to low and cook for about 4 hours, or until set. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or freeze in portions wrapped tightly in plastic wrap.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Zucchini Bread Pudding, Slow Cooker Dessert, Bread Pudding Recipe