Many cultures have their own version of bread pudding – everyone seeks a use for day-old bread. This is the Italian version of this popular dessert. Enjoy!
1/4 cup unsalted butter
1 large loaf day-old or toasted Italian bread
2 cups whole milk
2 cups heavy cream
1/4 cup anisette liqueur (optional)
1/4 cup honey
1/4 cup granulated sugar
1 – Preheat oven to 375F. Lightly grease an oblong 13″ x 9″ baking pan with 1 tsp of the butter. Melt the remaining butter. Tear the bread into large chunks, and combine with melted butter in a bowl.
2 – Beat the eggs in a large bowl, and whisk in the milk, cream, liqueur, honey, and sugar.
3 – Place the bread mixture in the prepared pan. Pour the egg mixture over the top, and stir.
4 – Bake for 30 minutes, uncovered. Stir, and return to the oven. Bake for about 15 to 20 minutes longer until set. Serve warm with whipped cream, if desired.
Serves 8 to 10