Yield: 4 servings 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 1/4 cup each: granulated sugar and …
I just found this recipe online on Food.com. Bread pudding is my favorite American dessert. If this is even close to the Carraba's recipe, as long as we follow the directions it should turn out yummy. Enjoy and good luck. Ingredients: Servings: 4 Units: US | Metric 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 granulated sugar 1/4 cup limoncello or 1/4 cup lemon juice Directions: 1 Put bread in 9-by-9-by-2-inch pan or a 2-quart baking dish. Whisk cream, milk, eggs, sugar, vanilla extract and limoncello. Pour over bread. Let sit 20 minutes. 2 Heat oven to 350°F 3 Cover pudding with foil. Bake 40-50 minutes or until pudding is set. 4 For simple syrup, combine limoncello and sugar in a small pan. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding. Read more: http://www.food.com/recipe/carrabas-limoncello-bread-pudding-455177?oc=linkback
Panettone Bread Pudding is a delicious way to serve leftover panettone bread. Bursting with lemony goodness in the bread, pudding and sauce.
Serve pudding topped with vanilla ice cream, drizzled with limoncello syrup, garnished with fresh basil or mint ribbons.
Make this Straight-From-the-Restaurant Carrabba's Limoncello Bread Pudding Recipe and enjoy the surprisingly good sweet and sour taste at home.
Matt Moran shares this not-so-kid-friendly treat - packed with bitter and creamy flavours.
Make and share this Carraba's Limoncello Bread Pudding recipe from Food.com.
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
A fluffy bread pudding with the perfect amount of True Lemon zest!
Lemoncello tiramisu takes the traditional Italian dessert and adds bright, tangy flavor! This easy-to-make dessert has layers of lemon-soaked ladyfingers and lemon cream, topped with fresh fruit.
We went to Carrabba's back in July for my sister's birthday and I ordered this delicious dessert. I have wanted it again ever since, but it was a seasonal special and they no longer offer it. So, I looked it up online and found their actual recipe :) And it was every bit as good. Carrabba's Limoncello Bread Pudding: 3/4 cup heavy cream 3/4 cup milk 1 tsp vanilla 1/4 cup Limoncello 7 large eggs 1/2 cup sugar 2 quarts stale bread 1. Take your stale bread - I just used store bought white bread (about 1/2 a loaf), but you can use fancier if you wish - and cut it into cubes. I just ripped min into pieces, but it's up to you. Put the bread into a 9x13" pan. 2. Combine heavy cream, milk, eggs, sugar, limoncello, and vanilla and mix well with an electric mixer. 3. Pour liquid over bread pieces - make sure that all the bread is moistened. Let sit for 20 minutes to soak in. 4. Cover with foil and bake at 350º F for40 to 50 minutes. Bread will puff up as it bakes. 5. Make simple syrup: combine 1/4 cup limoncello (or lemon juice) and 1/4 cup sugar in a saucepan and stir while heating until sugar is completely dissolved. 6. Serve bread pudding with vanilla ice cream and drizzle simple syrup on top :) I was incredibly surprised at how easy this was to make and it really was just as good as the one I had at Carrabba's. Can't beat that :)
Though Treviso is recognized as the birthplace of _tiramisù_, the precise origins of this phenomenally popular dessert are shrouded in mystery. Imagine my excitement, then, when my friend Celeste Tonon, proprietor of Ristorante da Celeste, passed on to me the original procedures for making this luscious assemblage of ladyfingers (_savoiardi_) and Mascarpone cream, which Celeste learned from his mentor Speranza Garatti, the true mother of _tiramisù_, he claims. Her creation was made and served in individual portions, in a goblet or _coppa_, which I suspect gave rise to its name, which means "pick me up" in the Venetian dialect. One of the delights of making _tiramisù_ is its versatility. This recipe makes a family-style dessert in a large dish, but you can easily compose single servings in dessert glasses, wine goblets, or even elegant teacups for a more impressive presentation, in the style of Signora Garatti's original _"coppa imperiale."_ And while the conventional version of _tiramisù_ calls for espresso-soaked _savoiardi_, I've found that other flavors can be incorporated into the dessert with great success. Here, the brightness of fresh lemons and limoncello liqueur lace the cream and soaking syrup to make for a _tiramisù_ that is refreshing and irresistible.
We love everything about this wonderful dessert—from the light lemon flavor and creamy Mascarpone to the crunchy, crushed macaroon on top. We think you'll enjoy it too.—Taste of Home Test Kitchen
An ultra rich and decadent bread pudding with fresh and dried blueberries, white chocolate, almonds and a delicious Amaretto Cream Sauce.
Cucumber recipes are always in demand at some point of summer. This list ranges from soup to sandwiches and cocktails.
Soft eggnog-spiked cookies speckled with chunks of dark chocolate.
Lemoncello tiramisu takes the traditional Italian dessert and adds bright, tangy flavor! This easy-to-make dessert has layers of lemon-soaked ladyfingers and lemon cream, topped with fresh fruit.
Baba` al Limoncello! A little challenging to make but certainly worth the effort and everyone loves them!
A traditional German baked Christmas treat
Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.
This wonderful recipe combines the best of both worlds - the warmth of a spicy cinnamon roll and the comforting sweetness of apple pie. The perfect treat for a cozy weekend breakfast or a festive holiday brunch.
Successful soufflés are notoriously difficult to achieve, or at least that is the common consensus. Being a bit of a baking wimp, I had neve...
Limoncello Panna Cotta, an easy and delicious dessert for all seasons.
Lemon throws a ray of brilliant sunshine into our lives. Spring at its best, a dazzling lemon cake brightens up even the worst of days. Using a dash of our freshly made Limoncello in the batter along with the zest of a lemon, Liv and her friend gobbled up the glazed slices as we made our way to their afternoon dance class. With much of the fat replaced by yogurt I felt as though they were getting a treat I could feel good about. For an adult version Limoncello is used in the sugar glaze as well as the cake, easily subbing out plain lemon juice and zest for the kids. The smiles on the girl's faces flashed a bright spot into my somewhat dark day. With comments of "like cake from Heaven", this bright Lemon Cake is dedicated to Monet (Anecdotes and Apple Cores), my friend Annie and their families. Monet's sister, Pam, rose to heaven yesterday, joining her 13 year old son after a heart wrenching recent tragic auto accident. In addition to Pam, my friend Annie lost her mother, Yoshi, to cancer on the same day. Such painful events, yet we know the heavens shine a little brighter with their presence. Bright with zesty lemon, this light and tender cake won't last long on your table. One batch makes three smaller loaves or one large. Topped with a sweet lemony glaze the cake is nearly irresistible! Limoncello or lemon juice may be used interchangeably with equal heavenly success. Limoncello Lemon Cake adapted from Erika Kerekes While the girls were extraordinarily pleased with their cake slightly warm (we rushed to glaze it!) I prefer the cake about 6 hours later. My ever-growing teenage son ate an entire mini loaf in one sitting. Moist and tender this cake is a ray of sunshine sent from heaven! 2 eggs 1 cup vanilla Greek yogurt 1 cup sugar 1/4 cup canola oil zest of 1 lemon 3 Tbs Limoncello (or lemon juice) 2 cups flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Glaze 1/2 cup powdered sugar 1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary) 1 tsp lemon zest Preheat the oven to 350 degrees. In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello or lemon juice. In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix. Spray an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3 inch) with cooking spray. Pour the batter into the pan. Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes. Remove from pans and continue cooling on a wire rack. When the cake is cool, whisk the powdered sugar with 2 Tbs limoncello or lemon juice in a small bowl until smooth. Drizzle the glaze over the cake.
Cooking Italians - This delicious recipe is a celebration of simplicity and flavor that promises to transport your taste buds to a world of citrusy bliss. The infusion of
Limoncello Ricotta Cake is a light, moist, and flavorful Italian-inspired dessert. Infused with the bright taste of Limoncello liqueur and the richness of ricotta cheese, this cake is perfect for special occasions or as a delightful finish to a family meal. Ingredients For the Cake: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2
This easy Limoncello Bundt Cake starts with a cake mix! It is ultra moist with a lightly and lemony flavor, and a simple limoncello glaze.
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