LEMON BREAD PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
- Grease a 9-inch-by-13-inch baking dish with butter.
- Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
- Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
- Serve warm with Bourbon Whipped Cream.
- Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.
LEMON BREAD PUDDING WITH LEMON GREEK YOGURT GLAZE
This Lemon Bread Pudding with Lemon Greek Yogurt Glaze recipes features crusty whole grain bread baked in a delicious lemon Greek yogurt custard and drizzled with a sweet, tangy lemon Greek yogurt glaze to create the perfect lightened up spring dessert or brunch dish!
Provided by Ashley
Categories Dessert
Time 1h
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees Fahrenheit. Grease a 9x13 baking dish with butter and set aside.
- With a serrated knife, cube your crusty whole grain bread and add to the baking dish. About an inch or so in size is perfect.
- In a medium bowl, whisk together eggs, Greek yogurt, milk, extracts, stevia or granulated sweetener of choice, brown sugar, cinnamon, nutmeg, ginger, cardamon, lemon juice, lemon zest and salt until fully combined. Pour custard mixture over bread, making sure all bread gets coated.
- Sprinkle bread pudding with coarse sugar and chopped walnuts (optional). Bake bread pudding in preheated oven for 40-50 minutes, until center is set but still a bit jiggly. Allow bread pudding to cool for about 10 minutes.
- Meanwhile, in a small bowl, whisk together Greek yogurt, powdered sugar, lemon juice and milk until combined. Drizzle glaze over bread pudding and garnish with lemon zest. Enjoy warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 264 kcal, Carbohydrate 42 g, Protein 11.8 g, Fat 5.9 g, SaturatedFat 2.6 g, Cholesterol 68 mg, Sodium 321 mg, Fiber 3.3 g, Sugar 21.1 g
GREEK YOGURT LEMON BREAD
Sweet and moist greek yogurt lemon bread is made with lemon zest, lemon juice, and both butter and oil to give it both incredible texture and flavor.
Provided by Melissa Stadler, Modern Honey
Categories Breakfast Breads
Time 55m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, cream together the oil, butter, and sugar for 3 minutes. Add the eggs and beat for 2 minutes longer. Add the yogurt, lemon juice, and lemon zest and beat until creamy.
- Add flour, baking powder, and salt and stir until incorporated.
- Pour the batter into a greased 8 x 4 inch loaf pan.
- Bake for 44-50 minutes or until toothpick comes out clean. Begin to check bread at 35-40 minutes.
- To make vanilla bean glaze:
- In medium bowl, beat butter, powdered sugar, lemon juice, cream, and vanilla until creamy. Add more cream or lemon juice depending on desired consistency.
- To make lemon glaze:
- In small saucepan, bring the sugar and lemon juice to a simmer and cook until the sugar has dissolved -- about 3 minutes. Poke holes in bread with toothpicks and drizzle lemon glaze over bread.
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