Recipe: Lemon bread pudding with Greek yogurt, raisins and almonds
Besides dessert, this homey bread pudding goes great with brunch or afternoon tea. Debbie Arrington
Holiday gatherings are inevitably followed by leftovers. That includes all the accompaniments to the meal as well as the main course.
This very lemony bread pudding uses leftover Hawaiian rolls, but it also could be built from white, wheat, sourdough or other rolls. Or substitute cubes of stale bread; whatever you have on hand.
The lemon-flavored Greek yogurt boosts the lemon flavor and the creaminess of the pudding’s custard. Besides dessert, this homey bread pudding goes great with brunch or afternoon tea.
Lemon bread pudding with Greek yogurt
Makes 4 to 6 servings
Ingredients:
3 eggs
½ cup sugar
¾ cup lemon Greek-style yogurt
1 cup milk
Zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon vanilla
Butter for greasing dish
6 Hawaiian rolls, torn into pieces (about 4 cups)
½ cup raisins
¼ cup almonds, chopped, plus more for topping
2 tablespoons sugar
Whipped cream (optional)
Instructions:
Preheat the oven to 350 degrees F.
In a medium bowl, beat eggs. Add sugar, yogurt, milk, zest, lemon juice and vanilla. Set aside.
Grease a 1-1/2 to 2-quart baking dish. Put roll pieces, raisins and almonds in a buttered dish. Mix lightly.
Carefully pour egg-yogurt mixture over torn rolls in the dish. With a fork, submerge any roll pieces that float on top. Sprinkle reserved chopped almonds and sugar over top.
Bake in a 350-degree oven for 45 to 50 minutes or until the top is golden and a thin-bladed knife inserted near the center comes out clean.
Serve warm or room temperature with whipped cream, if desired.
Comments
0 comments have been posted.Sacramento Digs Gardening to your inbox.
Thanks to Our Sponsor!
Local News
Sites We Like
Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
Powered by California Local
