Tangy Limoncello Bread Pudding

TANGY LIMONCELLO BREAD PUDDING
Bread Pudding:
Softened butter, for greasing baking dish
5 large eggs
2/3 c. sugar
1/3 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

1. Preheat oven 325. Lightly butter 11×8” baking dish.
2. Whisk eggs, sugar, limoncello, vanilla and almond extract together in large bowl.
3. Gradually whisk in milk and cream.
4. Add bread cubes and stir. Let stand until bread absorbs some of liquid, about 20 minutes. Pour into baking dish.
5. 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.
6. 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.
7. 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.