Easy Limoncello Bread Pudding Recipe : 7 Ingredients, 50 Minutes!

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Are you looking for a sophisticated dessert that transforms humble ingredients into something extraordinary? This limoncello bread pudding delivers velvety custard-soaked bread cubes crowned with a luscious lemon syrup that’ll transport your taste buds straight to the Amalfi Coast. With just seven ingredients and under an hour, you’ll create an authentic limoncello dessert that rivals any Italian bakery.

What Makes Limoncello Bread Pudding Special?

Limoncello bread pudding combines the comforting texture of traditional bread pudding with the bright, zesty flavors of Italian limoncello liqueur. This homemade lemoncello recipe dessert uses stale bread as its foundation, making it both economical and environmentally friendly. The custard mixture infused with limoncello creates layers of flavor that intensify as the pudding bakes, while the sweet lemon syrup adds a glossy finish and extra citrus punch.

Unlike standard bread puddings, this version incorporates limoncello twice once in the custard and again in the finishing syrup. This double dose ensures every bite delivers that signature lemon flavor without overwhelming sweetness. The result is a dessert that’s elegant enough for dinner parties yet simple enough for weeknight indulgence.

Ingredients You’ll Need

Choosing Your Bread

Stale bread works best because it absorbs the custard without becoming mushy. Brioche, challah, French bread, or Italian bread all work beautifully. Leave fresh bread cubes out overnight on your cutting board to achieve the perfect texture.

Step-by-Step Instructions

Preparation (20 minutes)

1. Cube your stale bread into 1-inch pieces and place them in a 9-by-9-by-2-inch baking dish or 2-quart baking pan
2. In a large mixing bowl, whisk together heavy cream, milk, eggs, 1/2 cup granulated sugar, vanilla extract, and 1/4 cup limoncello until completely combined
3. Pour the custard mixture evenly over the bread cubes using a measuring cup for accuracy
4. Press down gently with clean hands or a spatula to ensure all bread pieces are submerged
5. Let the mixture sit for 20 minutes at room temperature, allowing the bread to absorb the custard fully

Baking (40-50 minutes)

6. Preheat your oven to 350°F while the bread soaks
7. Cover the baking dish tightly with aluminum foil to prevent excessive browning
8. Bake for 40-50 minutes until the pudding is set in the center and no longer jiggles when gently shaken
9. The internal temperature should reach 160°F if you’re using a kitchen thermometer

Finishing Syrup

10. While the pudding bakes, combine 1/4 cup limoncello and 1/4 cup granulated sugar in a small pot
11. Bring the mixture to a boil over medium heat, stirring constantly with your kitchen utensils until the sugar completely dissolves
12. Remove from heat and let cool slightly
13. Drizzle the warm syrup over the hot bread pudding immediately after removing it from the oven

Essential Kitchen Equipment

To make this recipe successfully, you’ll need quality tools. Here’s what we recommend:

• Oven – For even baking at 350°F
• Mixing bowls – To combine custard ingredients
• Measuring cups and spoons set – For precise measurements
• Pots – To create the limoncello syrup
• Kitchen utensils – For mixing and serving
• Cutting board – To prepare bread cubes

Pro Tips for Perfect Results

Bread Selection: Day-old or two-day-old bread works best. If your bread is fresh, cube it and leave it on a baking sheet overnight to dry out.

Custard Consistency: The eggs should be fully incorporated without visible streaks. Use a whisk to ensure smooth blending in your mixing bowl.

Soaking Time: Don’t skip the 20-minute rest period. This allows the bread to fully absorb the custard, preventing dry spots in the finished pudding.

Testing Doneness: Insert a knife into the center it should come out mostly clean with just a few moist crumbs. The pudding will continue to set as it cools.

Syrup Application: Apply the syrup while both the pudding and syrup are warm. This helps it soak in rather than sit on top.

Limoncello Substitute: If you don’t have limoncello, use 1/4 cup fresh lemon juice plus 1 tablespoon of lemon zest for a non-alcoholic version.

Serving Suggestions

Serve this limoncello bread pudding warm or at room temperature. It pairs beautifully with:

• Vanilla ice cream or gelato
• Fresh whipped cream
• Lemon curd dollops
• Fresh berries (blueberries or raspberries)
• Mint leaves for garnish
• A dusting of powdered sugar
• Strong espresso or cappuccino

Storage and Make-Ahead Tips

Refrigeration: Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or in a 300°F oven for 10 minutes.

Make-Ahead: Assemble the pudding up to 24 hours in advance. Keep it covered in the refrigerator, then bring to room temperature for 30 minutes before baking.

Freezing: While not ideal, you can freeze baked bread pudding for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use a different type of alcohol?
Yes! Try Grand Marnier, Cointreau, or amaretto for different flavor profiles. Each brings its own character to this versatile dessert.

How do I know when the bread pudding is done?
The pudding should be set in the center with no liquid wobbling when you gently shake the pan. A knife inserted in the center should come out with just moist crumbs.

What if I don’t have stale bread?
Toast fresh bread cubes on a baking sheet in a 300°F oven for 10-15 minutes until they’re slightly dried but not browned.

Can I make this in individual ramekins?
Absolutely! Divide the mixture among 6-8 ramekins and reduce baking time to 25-30 minutes. Check doneness earlier.

Is there a dairy-free version?
Substitute the heavy cream and milk with full-fat coconut milk or oat cream. The texture will be slightly different but still delicious.

How strong is the limoncello flavor?
The alcohol cooks off during baking, leaving a pleasant lemon essence rather than a boozy taste. The syrup adds a more pronounced limoncello note.

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Easy Limoncello Bread Pudding Recipe : 7 Ingredients, 50 Minutes!

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Transform stale bread into an elegant Italian dessert with this creamy limoncello bread pudding. Custardy bread cubes are soaked in a rich limoncello-infused mixture and topped with a sweet lemon syrup for the perfect balance of comfort and sophistication.

• Author: Alice
• Prep Time: 20
• Cook Time: 50
• Total Time: 70
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

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

For Syrup:

1/4 cup granulated sugar

1/4 cup limoncello or lemon juice

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Instructions

1. Cube stale bread into 1-inch pieces and place in a 9x9x2-inch baking dish or 2-quart pan.

2. In a large mixing bowl, whisk together heavy cream, milk, eggs, 1/2 cup sugar, vanilla extract, and 1/4 cup limoncello until well combined.

3. Pour custard mixture evenly over bread cubes, pressing down gently to ensure all pieces are submerged.

4. Let the mixture sit for 20 minutes at room temperature to allow bread to absorb the custard.

5. Preheat oven to 350°F.

6. Cover the baking dish tightly with aluminum foil.

7. Bake for 40-50 minutes until pudding is set in the center and no longer jiggles.

8. While pudding bakes, combine 1/4 cup limoncello and 1/4 cup sugar in a small pot over medium heat.

9. Bring syrup to a boil, stirring constantly until sugar completely dissolves (about 2-3 minutes).

10. Remove syrup from heat and drizzle over hot bread pudding immediately after removing from oven.

11. Let cool for 10 minutes before serving warm, or serve at room temperature.

Notes

Use day-old or two-day-old bread for best texture. Brioche, challah, French bread, or Italian bread work beautifully.

If using fresh bread, cube it and leave on a baking sheet overnight to dry out.

The pudding will continue to set as it cools.

Store covered in refrigerator for up to 4 days. Reheat individual portions in microwave for 30-45 seconds.

For a non-alcoholic version, substitute limoncello with 1/4 cup lemon juice plus 1 tablespoon lemon zest.

The alcohol cooks off during baking, leaving only lemon flavor.