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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


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)


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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Dig In: Garden Checklist for week of April 7

The warm wave coming this week will shift weeds into overdrive. Get to work!

* Weed, weed, weed! Whack them before they flower.

* Mulch around plants to conserve moisture and control weeds.

* 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.

* Thoroughly clean debris from the bottom of outdoor ponds or fountains.

* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.

* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash. 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. April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.

* Transplant lettuce and cabbage seedlings.

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