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What to do with leftover rolls? Make dessert

Recipe: Lemon bread pudding with Greek yogurt, raisins and almonds

Besides dessert, this homey bread pudding goes great with brunch or afternoon tea.

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:

A lemon, some raisins and some almonds on a wooden board
These ingredients give stale bread a flavor boost.

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.

A view from above of a round casserole with unbaked bread pudding
Bread pudding is easy to make.

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.

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Garden Checklist for week of March 30

Your garden doesn’t mind April showers. Get busy now to enjoy those future flowers.

* Get ready to swing into action in the vegetable garden. As nights warm up over 50 degrees, start setting out tomato, pepper and eggplant transplants.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash. (Soak beet seeds overnight in water for better germination,)

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.

* Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Transplant lettuce and cabbage seedlings.

* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.

* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

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