Limoncello Bread Pudding
Serve pudding topped with vanilla ice cream, drizzled with limoncello syrup, garnished with fresh basil or mint ribbons.
Servings: 6
Ingredients
- BREAD PUDDING :
- 1 (16 oz.) loaf French bread cut into 1-inch cubes
- 6 lg. eggs lightly beaten
- 1/2 c. granulated sugar
- 3/4 c. heavy cream
- 3/4 c. milk
- 1/4 c. limoncello
- 1 tsp. vanilla extract
- 2 tsp. lemon zest
- LIMONCELLO-SYRUP:
- 1/2 c. limoncello
- Zest of 1 lg. lemon
- Juice of 1 lg. lemon
- 1/2 c. granulated sugar
- Vanilla ice cream for serving
- fresh basil or mint ribbons for garnish
Instructions
- 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.
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