I went to the wine store today to pick up the Limoncello

for the recipe....ouch $20 for the bottle..but he promised me, that when I make my next pot of iced tea, that a little of this in it, will be excellent...oh well...

anyway, sharing the recipe....I will make it this weekend

Lemony bread pudding lighter

By Associated Press

April 13, 2005

Bread pudding is a classic, a favorite comfort food that's rightly welcome through the colder seasons.

However, as the seasons change, desserts also can 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!" she says.

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.

Limoncello and dried cherry panettone bread pudding 1 large panettone, two days old (or use a hearty Italian bread with crusts removed)

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

21/2 cups whipping cream

1 teaspoon vanilla extract

Preheat oven to 325 degrees.

Break bread into chunks and place in a large, round, greased baking dish with dried cherries. Beat together the eggs, sugar, milk, limoncello, cream and vanilla, and pour over the bread and cherries.

Let stand for 60-90 minutes. Bake in a 325-degree oven 50-60 minutes, or until lightly browned and the tip of a knife inserte d 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.

Source: Developed by Deborah Fabricant on behalf of Caravella Limoncello; more recipes at www.bartonbrands.com/carlimoncello.html

Linda in Tennessee