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This recipe is a delightful twist on the classic bread and butter pudding. The addition of limoncello and raspberries brings a refreshing and tangy flavor to the dish, while the sourdough bread adds a unique texture. Perfect for a cozy dessert or a special occasion, this pudding is sure to impress your guests and leave them wanting more.
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Preheat the oven to 180°C (350°F).
Grease a baking dish with butter.
Slice the sourdough bread into thick pieces and spread butter on each slice.
Arrange the bread slices in the baking dish, layering with raspberries.
In a bowl, whisk together eggs, milk, cream, caster sugar, limoncello, and vanilla extract until well combined.
Pour the custard mixture evenly over the bread and raspberries in the baking dish.
Let the dish sit for 10 minutes to allow the bread to soak up the custard.
Place the dish in the oven and bake for 40-45 minutes, or until the top is golden and the custard is set.
Remove from the oven and let it cool slightly before serving.
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Use stale sourdough bread for better texture and absorption of the custard.
You can substitute limoncello with orange liqueur or omit it for a non-alcoholic version.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Can I use a different type of bread?
Yes, you can use brioche, challah, or any other bread with a sturdy texture.
Can I make this recipe dairy-free?
You can substitute milk and cream with plant-based alternatives like almond milk or coconut cream.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I use frozen raspberries?
Yes, frozen raspberries can be used. Thaw them slightly before layering in the dish.
What can I use instead of limoncello?
You can use orange liqueur, lemon juice, or omit it entirely for a non-alcoholic version.
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
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