Limoncello Bread Pudding

12 ingredients
7 steps

Ingredients

  • 16 ounces loaf brioche bread, cut into 1-inch cubes (or 1 pound loaf similar bread)
  • 6 eggs
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup limoncello
  • 1 teaspoon vanilla extract
  • Limoncello Simple Syrup
  • 1/2 cup limoncello
  • 1/2 cup sugar
  • To serve
  • vanilla ice cream (optional) or gelato (optional)

Directions

  1. 1
    Preheat oven to 325 degrees F. Arrange bread cubes in a lightly buttered 8-inch square baking dish.
  2. 2
    Whisk together the eggs, sugar, cream, milk, Limoncello, and vanilla.
  3. 3
    Pour the mixture over the bread. Cover with foil and allow to sit for 20 minutes.
  4. 4
    Bake 30 minutes; uncover and bake 20 minutes more or until set and golden.
  5. 5
    To make the Limoncello sugar syrup: Put Limoncello and sugar in small saucepan over medium heat.
  6. 6
    Heat until sugar dissolves and mixture comes to a boil; let boil 1 minute. Set aside to cool.
  7. 7
    Cut the bread pudding into individual servings. Drizzle with Limoncello Simple Syrup and top with a scoop of ice cream, if desired.

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