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.
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Food in My Back Yard Series
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Garden Checklist for week of June 15
Make the most of this “average” weather; your garden is growing fast! (So are the weeds!)
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. That can encourage blossom-end rot.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias. It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Pull weeds before they go to seed.
* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather. It also helps smother weeds.
* Thin grapes on the vine for bigger, better clusters later this summer.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
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