Carrabas Limoncello Bread Pudding Recipes

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CARRABBA'S LIMONCELLO BREAD PUDDING RECIPE



Carrabba's Limoncello Bread Pudding Recipe image

Make this Straight-From-the-Restaurant Carrabba's Limoncello Bread Pudding Recipe and enjoy the surprisingly good sweet and sour taste at home.

Provided by Mark

Categories     Dessert

Time 1h20m

Number Of Ingredients 9

2 quarts cubed stale Bread
3/4 cup Heavy Cream
3/4 cup Milk
7 large Eggs
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
1/4 cup Limoncello
1/4 cup Granulated Sugar
1/4 cup Limoncello or freshly squeezed Lemon Juice

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



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

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.

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

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.

LIMONCELLO



Limoncello image

Provided by Valerie Bertinelli

Categories     beverage

Time P8DT4h40m

Yield 2 quarts plus 1 cup (36 2-ounce servings)

Number Of Ingredients 3

14 organic lemons
1 liter vodka
3 cups sugar

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



Limoncello Bread Pudding image

Make and share this Limoncello Bread Pudding recipe from Food.com.

Provided by Tracejen

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup heavy cream
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup limoncello (can substitute with 1/4 cup lemon juice and 1/4 cup sugar, heated until sugar is melted)
7 large eggs
1/2 cup granulated sugar
2 quarts stale bread
1/4 cup limoncello
1/4 cup sugar

Steps:

  • Cube bread and place in a 9x9x2 baking dish.
  • In a mixing bowl, wisk 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 sauce pan, bring linomcello and sugar to a boil stirring well to dissolve sugar. Pour over pudding.
  • Top with one scoop of vanilla ice-cream and fresh mint leaf.

Nutrition Facts : Calories 646.2, Fat 29.2, SaturatedFat 14.5, Cholesterol 437.7, Sodium 638.7, Carbohydrate 77.1, Fiber 1.7, Sugar 41.3, Protein 18.8

LIMONCELLO BREAD PUDDING



Limoncello Bread Pudding image

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

16 ounces loaf brioche bread, cut into 1-inch cubes (or 1 pound loaf similar bread)
6 eggs
1/2 cup sugar
1 cup heavy cream
1/2 cup milk
1/4 cup limoncello
1 teaspoon vanilla extract
1/2 cup limoncello
1/2 cup sugar
vanilla ice cream (optional) or gelato (optional)

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

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