Seltzer or club soda
Fill a wine glass or tall glass with ice.
Fill the glass half full of white wine
Add one ounce of Limoncello.
Add seltzer to completely fill the glass.
Garnish with a slice of lemon.
Limoncello Bread Pudding
Bread pudding is an old-fashioned dessert that was probably created as a way to use up stale bread.
But when you add the Italian liqueur, Limoncello, to bread pudding you have a moist and delicious,
lemon-flavored gourmet dessert. Use a good bakery loaf of brioche or homestyle white bread, or make
the bread yourself with our recipe for Brioche Bread.
You can bake the Limoncello bread pudding a day or 2 ahead of serving.
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.
1 (16-oz.) loaf brioche or similar bread, cut into 1-inch cubes
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
Vanilla ice cream or gelato
Fresh mint sprigs (optional)
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. Garnish with mint, if desired.
DESSERTS > SPOON DESSERTS > LIMONCELLO BREAD PUDDING
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