LIMONCELLO BREAD PUDDING
To reheat, cut the bread pudding into squares and place on serving plates. Heat each serving in the microwave for 20 to 30 seconds; then add Limoncello syrup and ice cream.
Provided by gailanng
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 571.2, Fat 21.6, SaturatedFat 11.5, Cholesterol 243.2, Sodium 484.9, Carbohydrate 78.6, Fiber 1.8, Sugar 35.5, Protein 16.7
CARRABA'S LIMONCELLO BREAD PUDDING
Make and share this Carraba's Limoncello Bread Pudding recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
LIMONCELLO BREAD PUDDING
Make and share this Limoncello Bread Pudding recipe from Food.com.
Provided by Tracejen
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 646.2, Fat 29.2, SaturatedFat 14.5, Cholesterol 437.7, Sodium 638.7, Carbohydrate 77.1, Fiber 1.7, Sugar 41.3, Protein 18.8
LIMONCELLO
Steps:
- Peel all the skins off of the lemons. Only the yellow part should be peeled. Add the lemon peels to the alcohol, and keep for 3 to 4 days in a cool place. Once the alcohol has been infused with the lemon peels, remove the peels from the alcohol. In a separate bowl or glass container, mix the sugar and water together. Add the infused alcohol to the sugar and water mixture. This will turn a beautiful bright yellow color. Keep the limoncello in the freezer. Serve it with any dessert or special occasion.
CHALLAH BREAD PUDDING WITH LIMONCELLO
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
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.
LIMONCELLO
Steps:
- Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3 days, making sure to shake the jar at least twice a day.
- When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest. In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear. Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter.
LIMONCELLO
Provided by Valerie Bertinelli
Categories beverage
Time P8DT4h40m
Yield 2 quarts plus 1 cup (36 2-ounce servings)
Number Of Ingredients 3
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.
LIMONCELLO BREAD PUDDING RECIPE
Provided by Csaban
Number Of Ingredients 10
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
LIMONCELLO
Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream
Provided by Mary Cadogan
Categories Drink
Time 15m
Yield Makes about 2 litres
Number Of Ingredients 4
Steps:
- Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
- Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
- Strain into decorative bottles, adding a few strips of lemon zest to each bottle.
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