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Limoncello Bread Pudding

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Serves: 6

Hands-on time: 15 min.

Total time: 1 hour, 25 min.

1 (16-oz.) loaf day-old Italian bread, cut into 1-inch cubes

7 large eggs, lightly beaten

½ cup sugar

¾ cup whipping cream

¾ cup milk

¼ cup limoncello

1 teaspoon vanilla extract

Vanilla ice cream

Limoncello Simple Syrup

Garnish: fresh mint sprigs

1. Preheat oven to 325. Arrange bread cubes in a lightly greased 9-in. 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 if desired.

Limoncello Simple Syrup

½ cup limoncello or fresh lemon juice

½ cup sugar

1. Cook limoncello and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to a boil; let boil 1 minute. Cool completely.