Savory zucchini bread pudding (from taste of home)

Happy holidays foodies, tonight I'm off to a neighborhood potluck so i made them a zucchini pumpkin bread pudding that is going to be mmm good. So its the holidays without a hot dish and 4 days until Christmas so better get your people fed soon. More recipes ideas to come until December 25th

Savory Zucchini Bread Pudding

1 small onion, chopped

1 celery rib, chopped

3 tablespoons butter

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon poultry seasoning

1/2 cup canned pumpkin

2 large eggs

1/3 cup 2% milk

1/4 cup butter, melted

4 cups day-old cubed bread 

1/2 cup shredded cheddar cheese 

2 zucchini chopped ends discarded 

Method 

In a small skillet, saute onion and celery in butter until tender; set aside.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning. In a small bowl, whisk the pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture.

Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Dig in