Zucchini Bread Pudding

• 2 medium zucchini, sliced 1/4 inch thick
• 1/2 cup frozen whole kernel corn
• 2 tablespoons olive oil
• 1/2 cup chopped roasted red sweet pepper
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 5 cups sourdough bread or 5 cups Italian bread, 1 inch cubes
• 1 cup shredded swiss cheese
• 3 tablespoons chopped toasted pecans
• 5 eggs
• 2 cups half-and-half or 2 cups light cream
• salt and pepper

1. In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
2. Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
3. Add in bread cubes; stir.
4. Place half of the mixture in a greased 2-quart baking dish.
5. Sprinkle with half the cheese.
6. Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
7. Sprinkle with pecans.
8. In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
9. Pour over bread mixture.
10. Bake, uncovered, at 350u0b0 for 35 minutes or until a knife comes out clean.
11. Let rest 10 minutes before serving.

zucchini, kernel corn, olive oil, red sweet pepper, garlic, fresh basil, parsley, fresh sage, bread, swiss cheese, pecans, eggs, light cream, salt

Taken from www.food.com/recipe/zucchini-bread-pudding-69041 (may not work)