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Blackberry and Blueberry Bread Pudding w/ Limoncello Glaze

Author: Roz

Ingredients

  • 1 large round lemon cake with glaze (either your own cake or one purchased from local bakery)
  • 1 cup heavy cream
  • 1 cup whole milk
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 3 jumbo eggs
  • dash of salt
  • 1 tub of fresh blueberries
  • 1 tub of fresh blackberries
  • 1/3 cup sugar
  • For The Glaze
  • ½ cup whole milk
  • zest and juice of ½ lemon
  • ½ tsp. Limoncello
  • 1-½ cups powdered sugar

Instructions

  • For The Bread Pudding
  • Instructions
  • Preheat oven to 350 F degrees.
  • Spray cooking oil all over a 13 X 9″ baking pan.
  • In a large bowl, mix the cream, milk, sugar, eggs, vanilla and salt.
  • Slice and cube the lemon cake.
  • Combine the blackberries, blueberries and sugar; carefully toss the berries in the sugar to coat.
  • Add the cake cubes into the large mixing bowl with the cream mixture, allow to soak for 10 minutes.
  • Layer half of the soaked cake cubes on the bottom of the baking pan.
  • Layer half of the sugar coated berries on top of the soaked bread crumbs.
  • Layer the remaining soaked cake cubes on top of the berries.
  • Bake for 45 minutes or until the bread pudding begins to brown and the custard is cooked and set.
  • Combine all ingredients.
  • When the bread pudding is removed from the oven and allowed to cool a little bit (but not to get completely cold), pour the Limoncello glaze all over the top of the bread pudding.