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Limoncello Bread Pudding
(Serves 6)
(Serves 6)
1 (16-oz.) loaf brioche or similar bread, cut into 1-inch cubes
6 eggs
1/2 cup sugar
1 cup heavy cream
1/2 cup milk
1/4 cup Limoncello
1 teaspoon vanilla extract
To serve:
Vanilla ice cream or gelato
Limoncello Simple Syrup
Fresh mint sprigs (optional)
6 eggs
1/2 cup sugar
1 cup heavy cream
1/2 cup milk
1/4 cup Limoncello
1 teaspoon vanilla extract
To serve:
Vanilla ice cream or gelato
Limoncello Simple Syrup
Fresh mint sprigs (optional)
Preheat oven to 325.
Arrange bread cubes in a lightly buttered 8-inch square baking dish.
Whisk together the eggs, sugar, cream, milk, Limoncello, and vanilla.
Pour the mixture over the bread.
Cover with foil and allow to sit for 20 minutes.
Bake 30 minutes; uncover and bake 20 minutes more or until set and golden.
Serve warm.
Top with a scoop of ice cream and drizzle with Limoncello Simple Syrup.
Garnish with mint, if desired.
Limoncello Simple Syrup:
1/2 cup Limoncello
1/2 cup sugar
Put Limoncello and sugar in small saucepan over medium heat.
Heat until sugar dissolves and mixture comes to a boil; let boil 1 minute.
Set aside to cool.
Arrange bread cubes in a lightly buttered 8-inch square baking dish.
Whisk together the eggs, sugar, cream, milk, Limoncello, and vanilla.
Pour the mixture over the bread.
Cover with foil and allow to sit for 20 minutes.
Bake 30 minutes; uncover and bake 20 minutes more or until set and golden.
Serve warm.
Top with a scoop of ice cream and drizzle with Limoncello Simple Syrup.
Garnish with mint, if desired.
Limoncello Simple Syrup:
1/2 cup Limoncello
1/2 cup sugar
Put Limoncello and sugar in small saucepan over medium heat.
Heat until sugar dissolves and mixture comes to a boil; let boil 1 minute.
Set aside to cool.
Bread pudding is an old-fashioned dessert that was probably created as a way to use up stale bread.
But when you add the Italian liqueur, Limoncello, to bread pudding you have a moist and delicious,
lemon-flavored gourmet dessert. Use a good bakery loaf of brioche or homestyle white bread or make it
yourself with our recipe for Brioche Bread.
You can bake the Limoncello bread pudding a day or 2 ahead of serving.
To reheat, cut the bread pudding into squares and place on serving plates.
Heat each serving in the microwave for 20 to 30 seconds; then add ice cream and Limoncello syrup.
But when you add the Italian liqueur, Limoncello, to bread pudding you have a moist and delicious,
lemon-flavored gourmet dessert. Use a good bakery loaf of brioche or homestyle white bread or make it
yourself with our recipe for Brioche Bread.
You can bake the Limoncello bread pudding a day or 2 ahead of serving.
To reheat, cut the bread pudding into squares and place on serving plates.
Heat each serving in the microwave for 20 to 30 seconds; then add ice cream and Limoncello syrup.
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