Limoncello Bread Pudding
Limoncello Bread Pudding
Bread pudding is the ultimate comfort food dessert. This version brightens it up by mixing limoncello liqueur into the creamy base, and topping it with a sweet citrus drizzle. Add dried currants for an extra punch of color, if desired.This recipe is from Carrabba's Italian Grill and was originally published in the Orlando Sentinel.
Prep Time
20
minutes
Cook Time
40
minutes
Servings
4
Total time: 1 hour
Ingredients
- 2 quarts cubed stale bread
- 3/4 cup heavy cream
- 3/4 cup milk
- 7 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup limoncello
- 1/4 cup limoncello or lemon juice
- 1/4 cup granulated sugar
Directions
- Step 1: Preheat oven to 350 F.
- Step 2: Into a 9-by-9-by-2-inch pan (or a 2-quart baking dish), put 2 quarts cubed stale bread.
- Step 3: In a large bowl, whisk together 3/4 cup heavy cream, 3/4 cup milk, 7 large eggs, 1/2 cup sugar, 1 teaspoon vanilla extract and 1/4 cup limoncello. Pour over bread. Let sit 20 minutes.
- Step 4: Cover pudding with foil. Bake 40 to 50 minutes or until pudding is set.
- Step 1: In a small pan, combine 1/4 cup limoncello (or lemon juice) and 1/4 cup sugar. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding. This dessert can be served warm or cold.