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 Jan. 12
Once the winds die down, it’s good winter gardening weather with plenty to do:
* Prune, prune, prune. Now is the time to cut back most deciduous trees and shrubs. The exceptions are spring-flowering shrubs such as lilacs.
* Now is the time to prune fruit trees. (The exceptions are apricot and cherry trees, which are susceptible to a fungus that causes dieback. Save them until summer.) Clean up leaves and debris around the trees to prevent the spread of disease.
* Prune roses, even if they’re still trying to bloom. Strip off any remaining leaves, so the bush will be able to put out new growth in early spring.
* Clean up leaves and debris around your newly pruned roses and shrubs. Put down fresh mulch or bark to keep roots cozy.
* After the wind stops, apply horticultural oil to fruit trees to control scale, mites and aphids. Oils need 24 hours of dry weather after application to be effective.
* This is also the time to spray a copper-based fungicide to peach and nectarine trees to fight leaf curl. (The safest effective fungicides available for backyard trees are copper soap -- aka copper octanoate -- or copper ammonium, a fixed copper fungicide. Apply either of these copper products with 1% horticultural oil to increase effectiveness.)
* When forced bulbs sprout, move them to a cool, bright window. Give them a quarter turn each day so the stems will grow straight.
* Browse through seed catalogs and start making plans for spring and summer.
* Divide daylilies, Shasta daisies and other perennials.
* Cut back and divide chrysanthemums.
* Plant bare-root roses, trees and shrubs.
* Transplant pansies, violas, calendulas, English daisies, snapdragons and fairy primroses.
* In the vegetable garden, plant fava beans, head lettuce, mustard, onion sets, radicchio and radishes.
* Plant bare-root asparagus and root divisions of rhubarb.
* In the bulb department, plant callas, anemones, ranunculus and gladioli for bloom from late spring into summer.
* Plant blooming azaleas, camellias and rhododendrons. If you’re shopping for these beautiful landscape plants, you can now find them in full flower at local nurseries.
Powered by California Local
