Challah Bread Pudding With Limoncello Food

CHALLAH BREAD PUDDING WITH LIMONCELLO

Challah Bread Pudding with Limoncello image

Provided by Valerie Bertinelli

Categories dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

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

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.

CARRABA'S LIMONCELLO BREAD PUDDING

Carraba's Limoncello Bread Pudding image

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

Ingredients

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

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.

VANILLA AND CINNAMON CHALLAH BREAD PUDDING (JEWISH)

Vanilla and Cinnamon Challah Bread Pudding (Jewish) image

This pudding is for Breaking the Fast of Yom Kippur -- The Day of Atonement -- & the recipe was found in the 1998 publication, A Treasury of Jewish Baking. [NOTE: This description was edited on 9 June 2009.]

Provided by Sydney Mike

Categories Dessert

Time 55m

Yield 14 serving(s)

Number Of Ingredients 15

Ingredients

10 cups challah, in chunks
1 (12 ounce) can evaporated milk
1 cup whole milk
1 cup half-and-half
8 eggs, lightly beaten
1 cup granulated sugar
1/2 cup unsalted butter, melted & cooled
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/8 teaspoon salt, to taste
2 cups apples, peeled, coarsely chopped (optional)
3/4 cup raisins (optional)
2 tablespoons powdered sugar, to taste
1 teaspoon ground cinnamon, to taste

Steps:

Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish.
Place the bread chunks in a large mixing bowl.
In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.
Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
Bake 35-45 minutes, or until lightly golden.
Cool about 5 minutes before serving, although it will also taste just fine served cold.

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