Carrabba’s Limoncello Bread Pudding Recipe
Looking for a dessert that’s both indulgent and a bit different? Let me tell you about Carrabba’s Limoncello Bread Pudding. It’s like a classic bread pudding, but with a zesty kick from Limoncello that takes it to the next level.
Ingredients
- ¾ cup heavy cream
- ¾ cup milk
- 1 tsp vanilla extract
- ¼ cup Limoncello
- 7 large eggs
- ½ cup sugar
- 2 quarts stale bread cut into cubes
- ¼ cup Limoncello
- ¼ cup sugar
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the heavy cream, milk, vanilla extract, Limoncello, eggs, and sugar. Whisk until well blended.
- Place the cubed stale bread into a 9x9x2-inch or a deep 2-quart baking dish. Pour the prepared mixture over the bread cubes. Gently push down on the bread to ensure it soaks up the liquid evenly. Allow the bread mixture to sit for 30 minutes, letting the bread absorb the liquid.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- While the bread pudding is baking, combine the Limoncello and sugar in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Let it cook for a few minutes until the syrup has thickened slightly.
Video
Notes
To store leftover Carrabba’s Limoncello Bread Pudding, let it cool to room temperature. Cover tightly with plastic wrap or foil and refrigerate for up to 3 days.
For longer storage, freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.