Limoncello Bread Pudding Recipes

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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



Limoncello Bread Pudding image

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

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
1/2 cup limoncello
1/2 cup sugar
vanilla ice cream (optional) or gelato (optional)

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



Carraba's Limoncello Bread Pudding image

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.

3/4 cup heavy cream
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup limoncello
7 large eggs
1/2 cup granulated sugar
2 quarts cubed stale bread
granulated sugar
1/4 cup limoncello or 1/4 cup lemon juice

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



Limoncello Bread Pudding image

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

3/4 cup heavy cream
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup limoncello (can substitute with 1/4 cup lemon juice and 1/4 cup sugar, heated until sugar is melted)
7 large eggs
1/2 cup granulated sugar
2 quarts stale bread
1/4 cup limoncello
1/4 cup sugar

LIMONCELLO

Provided by Food Network

Categories     beverage

Time 18m

Yield 70 ounces

Number Of Ingredients 4



Limoncello image

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.

2 pounds lemons
35 ounces vodka
2 pounds sugar
35 ounces water

CHALLAH BREAD PUDDING WITH LIMONCELLO

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 12



Challah Bread Pudding with Limoncello image

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.

2 cups half-and-half
1/4 cup limoncello
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/8 teaspoon kosher salt
3 large eggs
Unsalted butter, for buttering the casserole dish
5 cups cubed challah (about 8 ounces)
1/3 cup confectioners' sugar
1 tablespoon limoncello
1 teaspoon finely grated lemon zest

LIMONCELLO

Provided by Food Network

Categories     beverage

Time 18m

Yield 2 quarts

Number Of Ingredients 4



Limoncello image

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.

2 pounds very fresh lemons
1 quart grain alcohol
6 cups water
2 1/2 cups sugar

LIMONCELLO

Provided by Valerie Bertinelli

Categories     beverage

Time P8DT4h40m

Yield 2 quarts plus 1 cup (36 2-ounce servings)

Number Of Ingredients 3



Limoncello image

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.

14 organic lemons
1 liter vodka
3 cups sugar

LIMONCELLO BREAD PUDDING RECIPE

Provided by Csaban

Number Of Ingredients 10



Limoncello Bread Pudding Recipe image

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

1 (16-oz) loaf day-old Italian bread, cut into 1-inch cubes
7 large eggs, lightly beaten
1/2 cup sugar
3/4 cup whipping cream
3/4 cup milk
1/4 cup Limoncello
1 tsp vanilla extract
Vanilla Ice Cream
Limoncello Simple Syrup
Garnish: fresh mint springs

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



Limoncello image

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.

5 unwaxed lemons
1l bottle vodka
750g caster sugar
700ml boiling water

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