Boozy Limoncello Panettone Bread Pudding! Say What?!!

bread pudding

What to do with all that leftover Panettone from Christmas???? Turn it into a delightfully warm and gooey bread pudding. My recipe takes it to another level by adding limoncello and lemon curd!! This is my husband’s all-time favorite dessert.

Ingredients for Bread Pudding :

  1. 1 loaf of Panettone broken into small pieces (break apart by hand so that it looks more rustic)
  2. 1 1/2 cups of Milk
  3. 2 1/2 cups of Heavy Cream
  4. 4 Eggs
  5. 1/2 cups of Sugar
  6. 1 cup of Limoncello
  7. 1/4 cup of Lemon Curd

Ingredients for Whipped Cream:

  • 3 Tbsp of Sugar
  • 1 cup of Whipping Cream
  • 2 Tbsp Limoncello

Let’s Get Baking!

  1. Preheat oven to 350.
  2. Grease a 1.8 quart rectangular baking dish with butter.
  3. layer the bottom of the pan with the pieces of Panettone.
  4. In a large bowl whisk together ingredients 2 through 7.
  5. Pour wet ingredients into the pan.
  6. Let sit for 15 minutes.
  7. Bake on middle rack for 35-45 minutes. Pudding should be lightly brown and a toothpick, when inserted, should come out clean.
  8. Let cool (slightly) then top with gelato or limoncello whipped Cream (see recipe below)

Whipped Cream Directions:

  1. Place your mixing bowl in the freezer for 10 minutes.
  2. Add 2 Tbsp of sugar and 1 cup of whipping cream to the bowl.
  3. Whisk until you begin to see stiff peaks. Whisking with an electric mixer will work best.
  4. Fold 2 Tbsp of limoncello into the whipped cream.

panettone 2

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