Challah Bread Pudding with Limoncello
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 9
- Cholesterol
- 146
- Sodium
- 269
- Total: 1 hr 20 min (includes standing time)
- Active: 15 min
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.