LIMONCELLO BREAD PUDDING
Serves: 6
Hands-on time: 15 min.
Total time: 1 hour, 25 min.
1 (16-oz.) loaf day-old Italian bread, cut into 1-inch cubes
7 large eggs, lightly beaten
½ cup sugar
¾ cup whipping cream
¾ cup milk
¼ cup limoncello
1 teaspoon vanilla extract
Vanilla ice cream
Limoncello Simple Syrup
Garnish: fresh mint sprigs
1. Preheat oven to 325. Arrange bread cubes in a lightly greased 9-in. 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 if desired.
Limoncello Simple Syrup
½ cup limoncello or fresh lemon juice
½ cup sugar
1. Cook limoncello and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to a boil; let boil 1 minute. Cool completely.
Your Reaction
