Go Back
–+ servings
Print Recipe

Limoncello Bread Pudding

Serve pudding topped with vanilla ice cream, drizzled with limoncello syrup, garnished with fresh basil or mint ribbons.
Course: Dessert
Cuisine: Italian
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.