• Skip to main content
  • Skip to primary sidebar
Pink Owl Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Work with Me
  • E-Cookbook
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Work with Me
    • E-Cookbook
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Pink Owl Kitchen » Desserts » Lemon Bread Pudding with Lemon Greek Yogurt Glaze

    Lemon Bread Pudding with Lemon Greek Yogurt Glaze

    Published: Mar 2, 2021 · Modified: Nov 15, 2021 by Ashley · This post may contain affiliate links

    Sharing is caring!

    227 shares

    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!

    Jump to Recipe Print Recipe
    overhead shot of lemon bread pudding with greek yogurt glaze on wooden surface with wooden spoon and lemon in perimeter of shot

    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!

    side shot of lemon bread pudding with lemon greek yogurt glaze in a terra cotta baking dish on wooden surface.

    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.

    • overhead shot of loaf of whole grain bread on wooden cutting board
    • overhead shot of cubed whole grain bread in glass baking dish

    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.

    side shot of lemon bread pudding with lemon greek yogurt glazein glass baking dish on wooden surface.

    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!

    overhead shot of lemon bread pudding with greek yogurt glaze on wooden surface with wooden spoon and lemon in perimeter of shot

    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!

    side shot of lemon bread pudding with lemon greek yogurt glaze with wooden spoon in shot

    You Will Also Love These Lemon Cranberry Seed Cupcakes with Lemon Greek Yogurt Frosting!

    Recommended Tools for this Recipe:

    9x13 baking dish

    Mixing bowl

    Wire whisk

    Be sure and let me know how your creations turn out in the comments section below!

    overhead shot of lemon bread pudding with lemon greek yogurt glaze in terra cotta baking dish on wooden surface with lemon and wooden spoon in perimeter of shot

    Lemon Bread Pudding with Lemon Greek Yogurt Glaze

    Ashley
    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!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 264 kcal

    Ingredients
      

    • 1 tablespoon 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.

    Notes

    *Be sure your sweetener has a one to one replacement ratio with sugar. See blog post above for other important notes.

    Nutrition

    Serving: 1servingCalories: 264kcalCarbohydrates: 42gProtein: 11.8gFat: 5.9gSaturated Fat: 2.6gCholesterol: 68mgSodium: 321mgPotassium: 58mgFiber: 3.3gSugar: 21.1gCalcium: 229mgIron: 2mg
    Keyword bread pudding, custard pie, lemon desserts, southern desserts, southern recipes
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! Don't forget to leave a star rating and review!

    Sharing is caring!

    227 shares

    Reader Interactions

    Share Your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Ashley Boyd - creator of Pink Owl Kitchen

    Hi! I'm Ashley.

    I'm Ashley, go-to chef and hostess for huge family gatherings, new mom to a beautiful baby boy, and founder of Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and feature fresh, seasonal ingredients to encourage families to come together around the dinner table more!

    Learn more about me →

    Let's Connect!

    Trending Recipes

    • Blackened Catfish and Smoked Gouda Grits
    • Browned Butter Praline Poke Cake
    • Southern Baked Macaroni and Cheese
    • Crispy Smashed Potatoes with Creole Sauce

    As Seen In!

    Footer

    ↑ back to top

    DON'T MISS OUT ON THE LATEST RECIPES!
    JOIN THE PINK OWL KITCHEN FAMILY
    We promise not to spam you. Unsubscribe at any time.
    Invalid email address
    Thanks for subscribing!

    About

    • Privacy Policy
    • About

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate, I earn from qualifying purchases.

    Nutrition Disclaimer. All information and tools presented and written within this site (thepinkowlkitchen.com) are intended for informational purposes only.

    Copyright © 2022 Pink Owl Kitchen LLC | All Rights Reserved

    227 shares