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!
¾cupstevia baking blendor granulated sweetener of choice*
¼cupdark brown sugar
juice and zest of one large lemon
pinch of salt
Lemon Greek Yogurt Glaze
½cuplow-fat Greek yogurt
juice of half a lemon
1-2tablespoonsmilkI used unsweetened almond
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.
*Be sure your sweetener has a one to one replacement ratio with sugar. See blog post above for other important notes.