Delicious Zucchini & Parmesan Savory Bread Pudding: Your Ultimate Summer Squash Recipe

Welcome to peak season for garden-fresh produce, and for many home gardeners, CSA subscribers, and farmers’ market enthusiasts, that means one thing: an abundance of zucchini! If you find yourself with a growing mountain of summer squash on your countertop, pondering new and exciting ways to incorporate this versatile vegetable into your meals, you’ve come to the right place. While classic zucchini bread or stir-fries are always an option, sometimes a truly inspired recipe is needed to transform this humble vegetable into something truly spectacular and memorable.

That’s where this incredible Zucchini and Parmesan Savory Bread Pudding comes in. It’s a dish that takes the familiar comfort of bread pudding and gives it a sophisticated, savory twist, perfect for any meal from a hearty brunch to an elegant weeknight dinner. This recipe offers a delightful solution to your summer squash dilemma, turning a common vegetable into a star ingredient in a rich, flavorful, and incredibly satisfying dish.

Inspired by Culinary Excellence: From Frittata to Savory Bread Pudding

My quest for an innovative zucchini recipe recently led me, as it often does, to the culinary genius of Yotam Ottolenghi. His renowned approach to vegetables always yields extraordinary results, and a particular column in The Guardian, devoted to zucchini (or courgette, as it’s known across the pond), immediately captured my attention. Among his creative suggestions, a “frittata” recipe stood out. However, upon closer inspection, the inclusion of bread soaked in milk and cream gave it a distinct resemblance to a bread pudding, rather than a traditional egg-based frittata.

This subtle difference sparked an exciting culinary thought: why not fully embrace the bread pudding concept and elevate it to a savory realm? While sweet bread puddings are undeniably comforting, the idea of a savory version opens up a world of possibilities, making it a fantastic main course or a substantial side. This interpretation of Ottolenghi’s inspiration transforms a simple collection of ingredients into a comforting, layered dish that is far more versatile and intriguing than its “frittata” moniker might suggest. It’s a testament to how slight adjustments can redefine a dish and unlock its full potential.

The Perfect Make-Ahead Meal: Convenience Meets Culinary Delight

One of the most appealing aspects of this Zucchini and Parmesan Savory Bread Pudding is its incredible convenience, making it an ideal choice for both bustling weeknights and leisurely brunches. The recipe is surprisingly quick to assemble, allowing you to prepare it ahead of time without sacrificing any of its exquisite flavors or textures. In fact, much like its sweet counterparts, the texture and depth of flavor of this savory bread pudding genuinely improve as it sits overnight. This allows the ingredients to meld together more harmoniously, resulting in an even more cohesive and delectable experience.

Imagine preparing this dish the day before a busy work schedule or a weekend gathering. Simply pop it into a moderate oven for about 20 minutes before you’re ready to serve, and you’re set. It reheats beautifully, emerging golden-brown and fragrant, ready to impress with minimal effort on your part. This make-ahead capability not only saves you precious time but also makes it a fantastic option for entertaining, allowing you to enjoy your guests without being tethered to the kitchen. Whether it’s a hearty family dinner or a sophisticated brunch spread, this savory bread pudding consistently delivers on both taste and convenience.

Essential Ingredients for an Irresistible Savory Bread Pudding

Crafting the perfect Zucchini and Parmesan Savory Bread Pudding begins with selecting high-quality ingredients. Each component plays a crucial role in achieving the dish’s rich texture and complex flavor profile. Understanding the function of each ingredient will help you appreciate the magic that happens when they come together.

Ciabatta Bread (7 oz / 200 g): The foundation of our pudding. Ciabatta, with its open, airy crumb and sturdy crust, is ideal for soaking up the dairy mixture without becoming overly mushy. Its structure holds up well during baking, providing a satisfying chew. Remember to weigh the bread after removing the crust, aiming for about 4 cups loosely packed (1 L) of torn pieces. If ciabatta isn’t available, a good quality artisanal sourdough or a French baguette would make suitable alternatives.
Whole Milk (1 cup / 250 ml) and Heavy Cream (¾ cup / 175 ml): This luxurious dairy combination is essential for creating the incredibly moist and custardy texture of the bread pudding. The milk provides liquid for the bread to absorb, while the heavy cream adds richness and a velvety mouthfeel, making the dish truly indulgent.
Diced Pancetta (¼ cup / 60 ml): For those who appreciate a touch of savory depth and a hint of smoky flavor, pancetta is an excellent addition. When cooked until crisp, it adds a wonderful textural contrast and a burst of umami. To make this dish completely vegetarian, simply omit the pancetta. You can also substitute it with sautéed mushrooms or sun-dried tomatoes for an equally flavorful alternative.
Large Eggs (6, lightly beaten): Eggs act as the primary binding agent, setting the bread and dairy mixture into a coherent pudding. They also contribute to the rich, custardy consistency and golden-brown crust.
Garlic Cloves (2, finely chopped): Fresh garlic provides an aromatic backbone to the dish, infusing it with its pungent and savory notes. Finely chopping ensures even distribution of flavor throughout the pudding.
Ground Cumin (¾ tsp / 3.75 ml): This might seem like an unconventional spice for a bread pudding, but cumin adds a surprising warmth and earthy complexity that complements the zucchini and cheese beautifully. It’s a subtle touch that elevates the flavor profile beyond the ordinary.
Parmesan Cheese (½ cup / 125 ml, finely grated): A generous amount of finely grated Parmesan cheese is crucial. It melts into the pudding, providing a salty, umami-rich, and slightly nutty flavor. We use half of it in the mixture and sprinkle the rest on top for a golden, crispy crust. Opt for freshly grated Parmesan for the best flavor.
Sea Salt and Freshly Ground Black Pepper: Essential seasonings that enhance all the other flavors. Don’t be shy with the pepper, as it adds a pleasant warmth and subtle bite.
Medium Zucchini (2, washed and coarsely grated): The star vegetable of our dish. Coarsely grating the zucchini ensures that it cooks down tenderly within the pudding, releasing its moisture and contributing a delicate sweetness without making the dish watery. There’s no need to squeeze out the moisture from the zucchini as it integrates well into the custard.
Basil Leaves (Small handful, torn – about ¼ cup loosely packed / 60 ml): Fresh basil introduces a bright, peppery, and slightly sweet herbal note that perfectly complements the zucchini and Parmesan. Tearing the leaves rather than chopping them helps release their essential oils and prevents bruising.
Olive Oil (2 tbsp / 30 ml): Used to grease the baking dish, preventing the pudding from sticking and contributing to a beautiful golden crust.

Step-by-Step Guide: Crafting Your Savory Zucchini Bread Pudding

Making this Zucchini and Parmesan Savory Bread Pudding is a straightforward process, but paying attention to each step ensures the best possible outcome. Follow these instructions carefully to create a truly delightful dish:

Prepare the Bread and Soak: Begin by preheating your oven to 350°F [175°C]. In a large mixing bowl, combine the torn ciabatta bread pieces with the whole milk and heavy cream. Gently toss to ensure all the bread pieces are coated. Cover the bowl and let it sit for at least 30 minutes. This soaking time is crucial as it allows the bread to fully absorb the liquid, creating the tender, custardy base for the pudding. While 30 minutes is the minimum, you can let it soak longer if needed, or even overnight in the refrigerator.
Cook the Pancetta (Optional): While the bread is soaking, heat a small pan over medium-high heat. Add the diced pancetta and cook, stirring occasionally, until it turns golden brown and becomes delightfully crisp. This usually takes about 5-7 minutes. Once cooked, remove the pancetta from the pan and drain it thoroughly on a few layers of paper towels to remove any excess grease. Set it aside to cool. If you’re making the vegetarian version, skip this step.
Prepare the Egg Mixture: Once the bread has absorbed most of the milk and cream mixture, indicating it’s soft and pliable, prepare the custard base. In a separate large bowl, whisk together the lightly beaten eggs, finely chopped garlic, ground cumin, half of the finely grated Parmesan cheese (¼ cup / 60 ml), ¾ teaspoon [3.75 ml] of sea salt, and a generous grinding of fresh black pepper. Whisk until the ingredients are well combined and slightly frothy. This ensures even distribution of flavors.
Combine All Ingredients: Add the cooled, crisp pancetta (if using) to the egg mixture and stir. Now, pour this seasoned egg mixture into the bowl containing the soaked bread. Add the coarsely grated zucchini and the torn basil leaves. Using a spatula or your hands, gently fold all the ingredients together until they are well combined. Be careful not to overmix, as this can make the bread mushy. The goal is to achieve an even distribution of all the components within the bread mixture.
Prepare the Baking Dish: Place an 8 x 10 inch [20 x 25 cm] baking dish (or a similar sized oven-safe dish) into the preheated oven for about 5 minutes. This preheating step helps to create a slightly crisp bottom crust for the pudding and prevents it from sticking. Carefully remove the hot dish from the oven (use oven mitts!). Brush the inside of the dish generously with the 2 tablespoons [30 ml] of olive oil, ensuring all surfaces are coated.
Bake the Pudding: Carefully pour the zucchini bread mixture into the prepared hot baking dish. Gently level out the top with the back of a spoon or spatula to ensure even baking. Place the dish in the preheated oven and bake for 20 minutes.
Add Final Cheese and Finish Baking: After the initial 20 minutes, carefully remove the dish from the oven. Sprinkle the remaining half of the Parmesan cheese evenly over the top of the pudding. Return the dish to the oven and continue baking for another 20 to 25 minutes, or until the pudding is beautifully golden-brown on top and cooked through. To check for doneness, insert a knife or a wooden skewer into the center; it should come out clean. This indicates that the custard has set.
Rest and Serve: Once baked, remove the Zucchini and Parmesan Savory Bread Pudding from the oven and let it rest for at least 5 minutes before serving. This brief resting period allows the pudding to set further and makes it easier to slice and serve. Serve warm, either as a standalone dish or with your favorite accompaniments.

Serving Suggestions and Creative Variations

This Zucchini and Parmesan Savory Bread Pudding is incredibly versatile, making it perfect for various occasions and easily adaptable to your taste and pantry. Serve it warm, either straight from the oven or reheated, to enjoy its full comforting potential.

For a light and satisfying meal, pair it with a crisp green salad dressed with a simple vinaigrette. The freshness of the salad provides a wonderful counterpoint to the rich, savory pudding. It also complements soups beautifully, especially a light tomato or vegetable broth.

Feeling creative? Don’t hesitate to experiment with variations:

Vegetable Swaps: Instead of zucchini, or in addition to it, consider incorporating other vegetables. Sautéed spinach, finely diced bell peppers, leeks, or even roasted cherry tomatoes would all be delicious additions. Make sure any high-moisture vegetables are pre-cooked or grated to prevent the pudding from becoming watery.
Cheese Alternatives: While Parmesan offers a classic, sharp flavor, other cheeses can also work wonders. Try a mix of Gruyère and cheddar for a nuttier, richer profile, or a touch of crumbled feta for a tangy twist.
Herb Enhancements: Beyond basil, fresh thyme, oregano, chives, or parsley would lend different aromatic dimensions to the dish. Feel free to use a combination that you enjoy.
Meat Additions: If you’re a meat-lover and omitted pancetta, consider adding cooked crumbled sausage, diced ham, or even shredded cooked chicken for an even heartier meal.

Make-Ahead & Reheating Tips:

As mentioned, this dish is a fantastic make-ahead option. To store, let it cool completely to room temperature, then cover it tightly with plastic wrap and refrigerate for up to 3 days. When ready to reheat, preheat your oven to 300°F [150°C]. Cover the pudding with aluminum foil to prevent the top from browning too much, and bake for approximately 20 minutes, or until heated through. For individual servings, you can also reheat slices in the microwave, though the oven will give you a better texture.

Embrace the Summer Harvest with This Zucchini Delight

This Zucchini and Parmesan Savory Bread Pudding is more than just a recipe; it’s a celebration of summer’s bounty and the joy of transforming simple ingredients into something truly extraordinary. Its rustic charm, comforting warmth, and delightful flavors make it a perfect addition to your culinary repertoire. Whether you’re seeking a creative way to use up your garden’s zucchini overflow, planning an impressive yet effortless brunch, or simply craving a deeply satisfying meal, this savory bread pudding delivers on all fronts.

We encourage you to try this recipe and experience firsthand the delicious synergy of tender zucchini, salty Parmesan, aromatic herbs, and rich custard, all nestled within a comforting bread base. It’s a dish that promises ease in preparation and immense satisfaction in every bite. Enjoy the taste of summer, elevated!

Recipe Credit: Adapted from Yotam Ottolenghi, The Guardian