Here's an easy-to-make, inexpensive, and very tasty savory bread pudding recipe that combines garlicky zucchini and mushrooms with pesto, cheese and eggs.
My daughter announced that she "really likes zucchini", so we picked up some zucchini and squash blossoms at the Farmers Market. I had some dry sliced white bread that needed using and this recipe transformed something that could have been wasted into a delicious couple of meals! Perfect with a fresh green salad on the side.
Zucchini and Mushroom Bread Pudding with Squash Blossoms
- 2-3 slices of dry bread
- 3 eggs
- 1 cup of milk
- 1/2 cup grated cheese (I used sharp cheddar and Emmental. Feta would also be delicious, but reduce to 1/4 cup crumbled feta)
- 1 clove garlic minced
- 1/2 shallot, finely chopped
- 2 medium zucchini, quarter lengthwise and cut into slices
- 8-10 small mushrooms