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!
Bread pudding is a dessert dish that I absolutely adore but don't get to enjoy much as it is typically loaded with lots of fat and sugar. I set out to create a lightened up, but equally delicious version that I can enjoy without worrying about sacrificing my goals and boy does this recipe deliver! It's also incredibly easy to make so let's jump in!
How to make Lemon Bread Pudding with Lemon Greek Yogurt Glaze
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.
What Other Bread Can I Use for Lemon Bread Pudding?
Any crusty loaf of bread will work well in this recipe. Since I wanted to make this a healthier recipe, I chose a whole grain loaf. Feel free to use French bread, Italian bread, brioche or sourdough if you prefer.
Whole grain bread does soak up more liquid than an Italian, French or Brioche variety. I recommend cutting back on the milk in the custard a bit to avoid a soggy bread pudding if using one of these varieties of bread.
If using whole grain bread, allow your bread to soak in the custard mixture for 3o minutes before baking to get a softer texture in your bread pudding. However, I love the crusty texture I get from baking right away. Try it out both ways and see which is your favorite!
Storing Lemon Bread Pudding with Lemon Greek Yogurt Glaze
This bread pudding can be stored in an airtight container in the fridge for up to 3 days. You can also freeze leftovers in freezer bags wrapped in plastic wrap for up to a month.
This Lemon Bread Pudding can also be prepared the night before and baked the next the morning if you prefer.
What Other Glaze or Sauce can I Drizzle on Lemon Bread Pudding?
The options for glazes are as endless as your imagination! I chose a Greek yogurt glaze for this bread pudding to keep things on the lighter side. However, feel free to use any type of glaze or sauce you prefer.
Some other glaze suggestions for this Lemon Bread Pudding are a classic powdered sugar glaze, a cream cheese glaze, a white chocolate sauce or even a rum or whiskey sauce!
You Will Also Love These Lemon Cranberry Seed Cupcakes with Lemon Greek Yogurt Frosting!
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Be sure and let me know how your creations turn out in the comments section below!
Lemon Bread Pudding with Lemon Greek Yogurt Glaze
Ingredients
- 1 tbsp butter for greasing pan
- 1 loaf crusty whole grain bread
- 3 large eggs
- 1 cup whole milk Greek yogurt
- 1 cup milk I used unsweetened almond
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¾ cup stevia baking blend or granulated sweetener of choice*
- ¼ cup dark brown sugar
- juice and zest of one large lemon
- pinch of salt
Lemon Greek Yogurt Glaze
- ½ cup low-fat Greek yogurt
- ½ cup powdered sugar
- juice of half a lemon
- 1-2 tablespoons milk I used unsweetened almond
Instructions
- 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.
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