MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Tangy Limoncello Bread Pudding
| Tangy Limoncello Bread Pudding | Print |
Recipe By: Alice Morrow
Tangy Limoncello Bread Pudding
Ingredients
- Bread Pudding:
- Softened butter, for greasing baking dish
- 5 large eggs
- ⅔ c. sugar
- ⅓ c. limoncello
- 1 t. vanilla extract
- 1 t. almond extract
- 1 ¼ c. whole milk
- 1 ¼ c. heavy cream
- 6 c. of cubed bread like brioche (1”cubes)
- Limoncello Syrup:
- ½ c. limoncello
- ½ c. sugar
- Vanilla ice cream
- Fresh mint sprigs
Instructions
- Preheat oven 325. Lightly butter 11x8” baking dish.
- Whisk eggs, sugar, limoncello, vanilla and almond extract together in large bowl.
- Gradually whisk in milk and cream.
- Add bread cubes and stir. Let stand until bread absorbs some of liquid, about 20 minutes. Pour into baking dish.
- Bake until gently puffed and knife inserted in center comes out clean, about 40-45 minutes. If serving warm, let set for 5 minutes. If baking ahead of time, let it cool, cover with plastic wrap and store in refrigerator. This will keep for 2 days and serve chilled.
- Limoncello Syrup: Bring limoncello and sugar to boil in small saucepan. Stir constantly until sugar is completely dissolved. Let boil 1-2 minutes until slightly reduced. Remove from heat and use syrup while warm.
- Cut warm pudding into 6 pieces and place in a bowl, top with a scoop of ice cream and drizzle with warm syrup. Garnish with mint sprig.
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