Challah Bread Pudding With Limoncello Recipes

CHALLAH BREAD PUDDING FRITTATA

Steps:

• In a medium bowl whisk together the eggs and half and half until frothy. Add the tarragon, some salt and pepper, and whisk together. Add the cubed challah and let it soak in the egg mixture for about 5 minutes.
• Meanwhile, melt 2 tablespoons butter in a small oven-proof skillet over medium-high heat. Add the ham, peppers and spring onions. Cook, stirring occasionally, until the ham is a bit browned, about 5 minutes. Stir in the remaining butter and spread the ham and vegetables out evenly in the pan. Pour in the challah-egg mixture and let cook for 2 to 3 minutes. Turn the heat to medium-low, cover, and cook until the frittata becomes light and fluffy, about 3 more minutes. Place the pan under the broiler until the top is browned, about 1 minute. Transfer the frittata to a plate and cut into wedges.
• Note: If you don't have a broiler, use a heat proof rubber spatula and carefully flip the frittata over, and cook for 1 minute. Or, melt a tablespoon of butter in a separate skillet until it sizzles. Pour the melted butter over the frittata and place the empty skillet over the frittata pan. Holding both handles, carefully flip the pans over, and cook the frittata on the other side for a minute.

CHALLAH BREAD PUDDING

Steps:

• Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
• After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
• Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
• Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.

CHALLAH BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients until blended. Gently stir in bread; let stand until bread is softened, about 15 minutes. Stir in raisins, apples and walnuts. Dot with cold butter., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm, with ice cream if desired.

CARRABA'S LIMONCELLO BREAD PUDDING

Steps:

• Put bread in 9-by-9-by-2-inch pan or a 2-quart baking dish. Whisk cream, milk, eggs, sugar, vanilla extract and limoncello. Pour over bread. Let sit 20 minutes.
• Heat oven to 350°F
• Cover pudding with foil. Bake 40-50 minutes or until pudding is set.
• For simple syrup, combine limoncello and sugar in a small pan. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding.