Limoncello Bread Pudding

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces loaf brioche bread, cut into 1-inch cubes (or 1 pound loaf similar bread)
  • 12
    cup sugar
  • 12
    cup milk
  • 14
    cup limoncello
  • 1
    teaspoon vanilla extract
  • Limoncello Simple Syrup
  • 12
    cup limoncello
  • 12
    cup sugar
  • To serve
  • vanilla ice cream (optional) or gelato (optional)
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DIRECTIONS

  • 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.
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