Limoncello and Dried Cherry Panettone Bread Pudding


1 large Panettone, two days old (can be purchased in a grocery or
specialty foods store)

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

4 eggs

1/2 cup sugar

2 cups milk

1/2 cup Caravella Limoncello

21/2 cups cream

1 tsp. vanilla extract


1. Break Panettone into chunks and place in a large, round, greased
baking dish, layering the bread with dried cherries.

2. Beat together the eggs, sugar, milk, Caravella Limoncello, cream
and vanilla, and pour over the Panettone and cherries. Let stand for 1
hour.

3. Bake in a preheated 325-degree oven for 50-60 minutes or until
lightly browned and the tip of a knife inserted comes out clean.

4. Serve with a drizzle of melted white chocolate or whipped cream
flavored with a little Caravella Limoncello.

Serves 6-8