📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. This is crucial for easy removal later!
2. Wash and prepare your zucchinis. I prefer to use medium-sized zucchinis, about 6-8 inches long. Carefully peel the zucchini lengthwise using a vegetable peeler, leaving thin strips of peel intact for a pretty look. Don't worry about getting it perfect; rustic is best!
3. Cut the zucchinis in half lengthwise. Using a spoon, gently scoop out the flesh, leaving about a 1/4-inch border. Be careful not to pierce the bottom, you want the zucchinis to hold their shape. Save the scooped-out zucchini flesh for another use—maybe zucchini bread or fritters!
4. In a large mixing bowl, combine the cubed stale bread, milk, eggs, sugar, cinnamon, and vanilla extract. Whisk until well combined. The mixture should be somewhat thick; if it seems too thin, you may want to add a bit more bread.
5. Gently stuff each zucchini half with the bread pudding mixture, mounding it slightly. Arrange the stuffed zucchinis in the prepared baking dish.
6. Bake for 30-40 minutes, or until the bread pudding is set and lightly browned on top. An inserted knife or toothpick will come out clean. Keep an eye on your oven; ovens vary wildly!
7. Let the stuffed zucchinis cool slightly before serving. You can add a scoop of vanilla ice cream or a dollop of whipped cream if you're feeling fancy-pants. (My friend Sarah does this and it's AMAZING!)
8. Enjoy! This is a wonderfully comforting and delicious dish. Perfect for a cozy weekend brunch or a special occasion. What are you waiting for?