Limoncello Bread Pudding - cooking recipe

Ingredients

16 ounces loaf brioche bread, cut into 1-inch cubes (or 1 pound loaf similar bread)
6 eggs
1/2 cup sugar
1 cup heavy cream
1/2 cup milk
1/4 cup limoncello
1 teaspoon vanilla extract
Limoncello Simple Syrup
1/2 cup limoncello
1/2 cup sugar
To serve
vanilla ice cream (optional) or gelato (optional)

Preparation

Preheat oven to 325 degrees F. Arrange bread cubes in a lightly buttered 8-inch square baking dish.
Whisk together the eggs, sugar, cream, milk, Limoncello, and vanilla.
Pour the mixture over the bread. Cover with foil and allow to sit for 20 minutes.
Bake 30 minutes; uncover and bake 20 minutes more or until set and golden.
To make the Limoncello sugar syrup: Put Limoncello and sugar in small saucepan over medium heat.
Heat until sugar dissolves and mixture comes to a boil; let boil 1 minute. Set aside to cool.
Cut the bread pudding into individual servings. Drizzle with Limoncello Simple Syrup and top with a scoop of ice cream, if desired.