Limoncello Bread Pudding Recipes

Steps:

• For the bread pudding: Whisk together the half-and-half, limoncello, granulated sugar, vanilla, lemon zest, salt and eggs in a large bowl.
• Butter a 2-quart casserole dish and add the bread cubes to the dish. Pour the custard over the bread and let stand 20 minutes.
• Preheat the oven to 325 degrees F.
• Cover the dish with foil. Bake, covered, for 20 minutes, then uncover and continue to bake until puffed, set and golden on top, about 25 minutes more.
• For the glaze: Whisk together the confectioners' sugar, limoncello and lemon zest in a small bowl. Pour the glaze on the warm bread pudding and serve.

Steps:

• Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
• Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
• Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.

Steps:

• Put bread in 9-by-9-by-2-inch pan or a 2-quart baking dish. Whisk cream, milk, eggs, sugar, vanilla extract and limoncello. Pour over bread. Let sit 20 minutes.
• Heat oven to 350°F
• Cover pudding with foil. Bake 40-50 minutes or until pudding is set.
• For simple syrup, combine limoncello and sugar in a small pan. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding.

Steps:

• 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.

Steps:

• Cube bread and place in a 9x9x2 baking dish.
• In a mixing bowl, wisk together the Heavy Cream, Milk, Eggs, Sugar, Vanilla Extract, and Limoncello. Pour over bread.
• Cover with foil and bake at 350 for 40-50 minutes, or until pudding is set.
• In a small sauce pan, bring linomcello and sugar to a boil stirring well to dissolve sugar. Pour over pudding.
• Top with one scoop of vanilla ice-cream and fresh mint leaf.

Steps:

• 1. Preheat oven to 325 degrees, F. Arrange bread cubes in a lightly greased 9-inch 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 with mint sprigs. Limoncello Simple Syrup 1/2 cup limoncello or fresh lemon juice 1/2 cup sugar