Limoncello Bread Pudding Recipes

LIMONCELLO BREAD PUDDING

Steps:

• BREAD PUDDING: Preheat oven to 325 degrees. Arrange bread cubes in a lightly greased 2 1/2 quart baking dish or a 9 x 9 x 2-inch square baking pan.
• In a large bowl, whisk together eggs, sugar, heavy cream, milk, limoncello, vanilla extract and lemon zest; pour over bread. Cover with aluminum foil; let stand 20 minutes.
• Bake casserole for 30 minutes; remove foil and bake for 20 minutes or until set and golden.
• LIMONCELLO-SYRUP: In a small saucepan over medium heat combine limoncello, lemon zest, lemon juice, and sugar; whisk until sugar dissolves and mixture comes to a boil. Boil 1 minute, remove from heat and allow syrup to cool completely.
• Serve pudding warm or cold topped with vanilla ice cream, drizzle with Limoncello Syrup, garnished with fresh basil or mint if desired.

CHALLAH BREAD PUDDING WITH LIMONCELLO

Steps:

• For the bread pudding: Whisk together the half-and-half, limoncello, granulated sugar, vanilla, lemon zest, salt and eggs in a large bowl.
• Butter a 2-quart casserole dish and add the bread cubes to the dish. Pour the custard over the bread and let stand 20 minutes.
• Preheat the oven to 325 degrees F.
• Cover the dish with foil. Bake, covered, for 20 minutes, then uncover and continue to bake until puffed, set and golden on top, about 25 minutes more.
• For the glaze: Whisk together the confectioners' sugar, limoncello and lemon zest in a small bowl. Pour the glaze on the warm bread pudding and serve.

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.

LIMONCELLO BREAD PUDDING

Steps:

• Cube bread and place in a 9x9x2 baking dish.
• In a mixing bowl, wisk together the Heavy Cream, Milk, Eggs, Sugar, Vanilla Extract, and Limoncello. Pour over bread.
• Cover with foil and bake at 350 for 40-50 minutes, or until pudding is set.
• In a small sauce pan, bring linomcello and sugar to a boil stirring well to dissolve sugar. Pour over pudding.
• Top with one scoop of vanilla ice-cream and fresh mint leaf.

LIMONCELLO BREAD PUDDING RECIPE

Steps:

• 1. Preheat oven to 325 degrees, F. Arrange bread cubes in a lightly greased 9-inch square baking pan. 2. Whisk together eggs and next 5 ingredients; pour over bread. Cover with aluminum foil; let stand 20 minutes. 3. Bake 30 minutes; uncover and bake 20 minutes or until set and golden. Serve warm or chilled. Top with ice cream; drizzle with Limoncello Simple Syrup. Garnish with mint sprigs. Limoncello Simple Syrup 1/2 cup limoncello or fresh lemon juice 1/2 cup sugar

LIMONCELLO BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F. 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.
• To make the Limoncello sugar syrup: 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.
• Cut the bread pudding into individual servings. Drizzle with Limoncello Simple Syrup and top with a scoop of ice cream, if desired.