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Lemoncello Bread Pudding

Lemoncello Bread Pudding is my wife and my favorite seasonal dessert at Carrabba’s. They place the bread pudding in a cast iron “dish” and brown the top in their wood fired oven, before topping with lemoncello sauce, then ice cream with a bit more sauce over that. Served in the cast iron.  Decided to search out a “copy cat” recipe and give it a try on the egg. Pretty fantastic!!!!







Carrabba’s    Limoncello Bread Pudding

Copycat Recipe


Serves 6-8


Bread Pudding

3/4 cup heavy cream

3/4 cup milk

1 tsp vanilla extract

1/4 cup Limoncello

7 large eggs

1/2 cup sugar

2 quarts stale bread, cut into cubes


Limoncello syrup

1/4 cup Limoncello

1/4 cup sugar 


Bread Pudding:  In a large mixing bowl, mix together everything but the bread. Put the bread into a 9x9x2 or a deep 2qt baking dish.  Pour the mixture over top, push down on all the bread to make sure it soaks up the liquid.  Let it sit for 30 minutes.   Bake at 350 for 45-50 minutes. 


Syrup:  Put the two ingredients in a small pan, bring to a boil, reduce to a simmer, let it go for a few minutes. 


Serving:  Serve warm or cold, pour the syrup over top of the bread pudding. Add ice cream and more syrup.

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