Tuesday, June 5, 2012

Italian Limoncello Bread Pudding



Elegantly served with simple syrup and sorbet.
This is a lemon's lovers bread pudding turned gourmet!


3/4 cup heavy cream
3/4 cup whole milk
1 teaspoon pure vanilla extract
1/4 cup limoncello
7 large eggs
1/2 cup white sugar
8 cups of cubed stale Italian bread
Topping:
1/4 cup each: granulated sugar and limoncello and 1 teaspoon lemon juice
nutmeg, cinnamon and sugar for topping

Place bread cubes in a greased 2-quart baking dish or loaf pan.
Whisk together cream, milk, eggs, sugar, vanilla extract and limoncello. Pour over bread. Let sit 30 minutes. Sprinkle with cinnamon, nutmeg and sugar lightly.  Preheat oven to 350 degrees. Cover pudding with foil. Bake 40-50 minutes or until pudding is set.
Make a simple syrup topping by combining limoncello, juice and sugar in a small pan. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding. Serve with a lemon sorbet.
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