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Limoncello Bread Pudding


A lemony twist on a comfort-food favorite.

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  • 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


Servings 6


Step 1

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


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