Carrabas Limoncello Bread Pudding Recipes

CHALLAH BREAD PUDDING WITH LIMONCELLO

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.

LIMONCELLO BREAD PUDDING

Steps:

• BREAD PUDDING: Preheat oven to 325 degrees. Arrange bread cubes in a lightly greased 2 1/2 quart baking dish or a 9 x 9 x 2-inch square baking pan.
• In a large bowl, whisk together eggs, sugar, heavy cream, milk, limoncello, vanilla extract and lemon zest; pour over bread. Cover with aluminum foil; let stand 20 minutes.
• Bake casserole for 30 minutes; remove foil and bake for 20 minutes or until set and golden.
• LIMONCELLO-SYRUP: In a small saucepan over medium heat combine limoncello, lemon zest, lemon juice, and sugar; whisk until sugar dissolves and mixture comes to a boil. Boil 1 minute, remove from heat and allow syrup to cool completely.
• Serve pudding warm or cold topped with vanilla ice cream, drizzle with Limoncello Syrup, garnished with fresh basil or mint if desired.

LIMONCELLO BREAD PUDDING RECIPE

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.

CARRABBA'S LIMONCELLO BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350°F.
• Put bread cubes in 9 by 9 by 2-inch pan or a 2-quart baking dish.
• Place cream, milk, eggs, sugar, vanilla extract and 1/4 cup limoncello into a medium bowl. Whisk until well mixed and sugar is dissolved. Pour over bread. Set aside at room temperature for 20 minutes to allow the liquid to fully soak the bread.
• Cover pudding with foil. Place in preheated oven and bake 40 - 50 minutes or until pudding is set.

CARRABA'S LIMONCELLO BREAD PUDDING

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 BREAD PUDDING

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.

CARRABBA'S ITALIAN GRILL LIMONCELLO BREAD PUDDING

Steps:

• In a small saucepan, make limoncello syrup by combining 1/4 cup sugar with 1/4 cup limoncello. Bring to a boil, stirring constantly. Remove from heat and cool completely. Preheat oven to 350 degrees. Lightly grease 9x9" baking dish. In a large bowl, whisk together eggs, then add remaining sugar and limoncello, cream, milk and vanilla. Add bread cubes and stir together until liquid is absorbed. Pour into prepared baking dish, cover with foil and let stand 20 minutes. Bake, covered, 30-40 minutes or just until set. Serve warm or chilled. Top with ice cream, drizzle with limoncello syrup and garnish with mint.