A great memory of my childhood would be those Saturdays where my grandmother had a lot of stale bread in the house. Because that would always prompt her to make her famous bread pudding.
Now I have no clue how she made that and, unfortunately, she's now dead. But, my cooking idol Valerie Bertinelli offered up this recipe which is absolutely delicious. Your guests will think you slaved away for hours. Nah. This treat is as sample to make as they come. Follow me.
Add the following to a large bowl.
2 cups of Half and Half.
1/4 cup Limoncello. What??? You don't have limoncello in the house???? You commoner!
3 tablespoons of granulated sugar.
1/2 teaspoons vanilla extract.
1/2 teaspoon grated lemon zest. Buy a zester. It comes in handy. Especially if you follow Bertinelli's recipes. She puts lemon zest in EVERYTHING.
1/8 teaspoon kosher salt.
3 large eggs at room temperatures. Never use eggs straight out of the refrigerator.
Separately, in a two quart casserole dish, coat the bottom with melted butter or even that butter-flavored spray. Layer in about five cups of cubed challah bread. You can use the crust or not. Makes no difference.
Whisk all the stuff in the bowl and then pour it carefully over the bread cubes. Put it all to the side and let the bread soak up the liquid for 20 or so minutes.
Preheat a oven to 325 degrees and then cover the casserole dish with tin foil for 20 minutes in the oven. Remove the tin foil and then let it all stay in the oven for another 25 minutes so the top of the pudding gets a toasty brown.
You're not done. You'll want to whip up a glaze to drizzle over the warm bread pudding.
In a small bowl. add 1/3 cup of confectioners' sugar. Add a tablespoon of Limoncello. Yes. Limoncello again. Throw in another teaspoon of lemon zest. Whisk it all together and slowly pour onto the bread pudding. Want it even more decadent? Whip up some cream and top it with that.
You will love this. I promise.
Dinner last night: Had a big lunch so nothing really.