| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 363 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 9 g |
| Cholesterol | 146 mg |
| Sodium | 269 mg |
Reviews
SO EASY! I greased the pan with coconut oil and added flaked coconut to the glaze. It was SO good. I also agree that it is even better cold, leftover! I’ll for sure make this again.
This is my husband’s favorite dessert! Love it.
This limoncello bread pudding is fantastic! I made it & now my daughter requests it for all of our gatherings. ❤
Totally fantastic. Everyone loved it. I have a bottle of lemonchello in the frig, ready to go.
This was outstanding, I can’t wait to make it again and again and again! Well done!
Best lemon dessert of all time! I add several raspberries to the glaze but follow everything else. I’ve made this for multiple parties and it is always a major hit.
My family loves this dessert only thing I do differently is that I add blueberries. I make this at least once a month.
Outstanding!!!! I agree it tastes better warm but still very good at room temperature. Big hit, will definitely make this often.
Can’t wait to make this!
I make my own Lemoncello. I make it with grain alcohol. It is pretty potent, so I was happy to see a recipe that could use some of my Lemoncello! I couldn’t find Challah Bread, so I used Portuguese Sweetbread. It was very tasty. Might not have had so much of a Lemoncello “punch” with store bought Lemomcello! But it was enjoyed by all!