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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I've been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. Ingredients:
1 small onion, chopped |
1 celery rib, chopped |
3 tablespoons butter |
1 cup king arthur unbleached 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 eggs |
1/3 cup 2% milk |
1/4 cup butter, melted |
4 cups day-old cubed bread |
3 medium zucchini, chopped |
1/2 cup shredded cheddar cheese |
Directions:
1. In a small skillet, saute onion and celery in butter until tender; set aside.
2. 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.
3. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 12 servings (3/4 cup each).
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