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Limoncello and raspberry bread pudding

Ingredients

For the pudding

  • 180ml milk
  • 180ml double cream
  • 1 tsp vanilla essence
  • Grated zest of a lemon
  • 6 large eggs
  • 170g caster sugar
  • 100ml limoncello
  • 1 large stale brioche or milk loaf
  • Fresh raspberries for serving (Optional)

For the glaze

  • 150g icing sugar
  • 2 tbsp limoncello
  • Grated zest of a lemon

Method

Grease a 27cm x 17cm or 20cm x 20cm oven dish with butter and put aside. Cut the stale brioche loaf into 2cm cubes and place into the baking dish. In a bowl, whisk together the milk, cream, vanilla, lemon zest, eggs, caster sugar and 100ml limoncello and pour over the bread cubes. Press the cubes in to soak and allow to sit for 30 minutes for the juices and flavours to be soaked up. Cover with foil and bake in the oven at 200`c for 20 minutes, then remove the foil and continue to cook for 20-25 minutes until golden brown. When ready, remove from the oven, mix together the glaze ingredients and pour over thinly to cover the top of the bread pudding. Toss over the fresh berries if using and serve either hot or at room temperature.


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