Looking for easy brunch ideas? What about all that leftover Italian Columba from Easter???? Turn it into a delightfully warm and gooey bread pudding. This recipe is perfect for Mother’s Day brunch. My recipe takes it to another level by adding limoncello and lemon curd!!

Bread pudding is a great brunch idea because it can be made 2 days in advance. Using just 7 ingredients, most of which you already have in your kitche, you can create a sweet dessert that will impress your guests. Feel free to swap the Colomba with brioche bread.

Ingredients for Bread Pudding :

1. 1 loaf of Colomba broken into small pieces (break apart by hand so that it looks more rustic). If you don’t have Colomba, you can use brioche bread.
2. 1 1/2 cups of Milk
3. 2 1/2 cups of Heavy Cream
4. 4 Eggs
5. 1/2 cups of Sugar
6. 1 cup of Limoncello
7. 1/4 cup of Lemon Curd

Ingredients for Whipped Cream:

• 3 Tbsp of Sugar
• 1 cup of Whipping Cream
• 2 Tbsp Limoncello

Let’s Get Baking!

1. First, preheat oven to 350 and grease a 1.8 quart rectangular baking dish with butter.
2. Layer the bottom of the pan with the pieces of Panettone.
3. In a large bowl whisk together ingredients 2 through 7.
4. Pour wet ingredients into the pan.
5. Let sit for 15 minutes.
6. Bake on middle rack for 35-45 minutes. Pudding should be lightly brown and a toothpick, when inserted, should come out clean.
7. Let cool (slightly) then top with gelato or limoncello whipped Cream (see recipe below)

Whipped Cream Directions:

1. First, place your mixing bowl in the freezer for 10 minutes.
2. Then add 2 Tbsp of sugar and 1 cup of whipping cream to the bowl.
3. Whisk until you begin to see stiff peaks. Whisking with an electric mixer will work best.
4. Right before serving fold 2 Tbsp of limoncello into the whipped cream.