Get a taste of spring with a lemony bread pudding |

Get a taste of spring with a lemony bread pudding

Bread pudding is a classic, a favorite comfort food that’s rightly welcome through the colder seasons. But as the seasons change, desserts can also try on a new flavor, matching the desire for a sunny change of taste.

This lemony version of bread pudding was developed by Deb Fabricant, who’s been a cooking school and restaurant owner, and currently runs her own entertaining business in Los Angeles.

Typically, bread puddings have a vanilla flavor, she says. “This version of the recipe uses the fresh flavor of lemons to give it a light, bright taste for spring. … If you don’t have panettone, you can use a hearty bread such as Italian. Be sure to remove the crusts first!” You can find panettone at grocery or specialty-foods stores.

Using a limoncello-flavored cream to top the bread pudding, an optional serving suggestion, adds to the fresh taste. You can also serve the pudding with a scoop of vanilla ice cream and drizzle limoncello over it, she says.

1 large panettone, two days old

2/3 cup dried Morello cherries or other dried, sweet cherries

4 eggs

1/2 cup sugar

2 cups milk

1/2 cup limoncello liqueur

2 1/2 cups whipping cream

1 teaspoon vanilla extract

– Preheat oven to 325 F.

– Break panettone into chunks and place in a large, round greased baking dish, layering the bread with dried cherries. Beat together the eggs, sugar, milk, limoncello, cream and vanilla, and pour over the panettone and cherries. Let stand for 1 hour 3. Bake in a 325 F oven for 50 to 60 minutes, or until lightly browned and the tip of a knife inserted comes out clean.

– If desired, serve with a drizzle of melted white chocolate or whipped cream flavored with a little limoncello.

– Makes 6 to 8 servings.

Other recipes on the Web:

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