Challah Bread Pudding with Limoncello

Total Time:
1 hr 20 min
Prep:
15 min
Inactive:
20 min
Cook:
45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Bread Pudding:
  • 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)
  • Glaze:
  • 1/3 cup confectioners' sugar
  • 1 tablespoon limoncello
  • 1 teaspoon finely grated lemon zest
Directions
  • 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.


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