LIMONCELLO BREAD PUDDING RECIPE
This bread pudding recipe is made with Limoncello as the main ingredients. Simply delicious.
Provided by Ventura Limoncello
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Cube bread and place in a 9x9x2 baking dish.
- In a mixing bowl, whisk together the Heavy Cream, Milk, Eggs, Sugar, Vanilla Extract, and Limoncello. Pour over bread.
- Cover with foil and bake at 350 for 40-50 minutes, or until pudding is set.
- In a small saucepan, bring limoncello and sugar to a boil and stir thoroughly to dissolve sugar. Pour over pudding.
- Top with one scoop of vanilla ice-cream before serving.
Nutrition Facts : Calories 407.32 kcal, ServingSize 1 serving
LIMONCELLO
Provided by Valerie Bertinelli
Categories beverage
Time P8DT4h40m
Yield 2 quarts plus 1 cup (36 2-ounce servings)
Number Of Ingredients 3
Steps:
- Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
- Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
- Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.
LIMONCELLO BREAD PUDDING
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.
Provided by gailanng
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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, if desired.
Nutrition Facts : Calories 571.2, Fat 21.6, SaturatedFat 11.5, Cholesterol 243.2, Sodium 484.9, Carbohydrate 78.6, Fiber 1.8, Sugar 35.5, Protein 16.7
LIMONCELLO
Steps:
- Peel all the skins off of the lemons. Only the yellow part should be peeled. Add the lemon peels to the alcohol, and keep for 3 to 4 days in a cool place. Once the alcohol has been infused with the lemon peels, remove the peels from the alcohol. In a separate bowl or glass container, mix the sugar and water together. Add the infused alcohol to the sugar and water mixture. This will turn a beautiful bright yellow color. Keep the limoncello in the freezer. Serve it with any dessert or special occasion.
CARRABA'S LIMONCELLO BREAD PUDDING
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
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.
LIMONCELLO
Steps:
- Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3 days, making sure to shake the jar at least twice a day.
- When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest. In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear. Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter.
LIMONCELLO BREAD PUDDING RECIPE
Provided by Csaban
Number Of Ingredients 10
Steps:
- 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
HOMEMADE LIMONCELLO
I have enjoyed tasting a good friend's Limoncello and since I have a very productive lemon tree, I decided to make it myself. It is delicious and in a side-by-side, blind taste test with the store bought liquor, my husband preferred this homemade recipe!
Provided by CaliforniaJan
Categories Beverages
Time P2m19DT5m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Note that if you have a choice, use thick-skinned lemons because they are easier to zest.
- Also note that 100 proof vodka has less flavor than a lower proof vodka. Also, the high alcohol level ensures that the Limoncello will not turn to ice in the freezer.
- Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat dry.
- Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. Only use the outer part of the rind. The pith, the white part underneath the rind is too bitter and would spoil the Limoncello.
- In a large glass jar (1 gallon), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least ten days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. There is no need to stir, all you have to do is wait! The longer the Limoncello sits, the vodka slowly takes on the flavor and rich yellow color of the lemon zest.
- After the Limoncello has sat on the lemon zests for the allotted period of time, combine the sugar and water in a large saucepan. Cook until thickened, approximately 5 - 7 minutes.
- Let the syrup cool before adding it to the Limoncello mixture. Add the second bottle of vodka to the mixture. Allow the jar to rest for another 10 - 40 days.
- After the second rest period, strain and bottle the liquor and discard the lemon zest. Keep bottles you are using in the freezer and serve ice cold.
Nutrition Facts : Calories 300.8, Fat 0.2, Sodium 3.5, Carbohydrate 38.9, Fiber 3, Sugar 32, Protein 0.8
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