From the menu of ... Carrabba's Italian Grill

A. Although they have a general policy against sharing their recipes, Carrabba’s was willing to divulge the secret for this bread pudding. Leftover limoncello syrup, diluted to taste, makes a potent but delicious lemonade.

Carrabba’s Italian Grill Limoncello Bread Pudding

Hands on: 15 minutes

Total time: 1 hour, 5 minutes

Serves: 6

3/4 cup granulated sugar, divided

1/2 cup limoncello, divided

7 eggs

3/4 cup heavy cream

3/4 cup milk

1 teaspoon vanilla extract

1 (16-ounce) loaf day-old Italian bread, cut into 1-inch cubes

Vanilla ice cream

Mint leaves for garnish

In a small saucepan, make limoncello syrup by combining 1/4 cup sugar with 1/4 cup limoncello. Bring to a boil, stirring constantly. Remove from heat and cool completely.

Preheat oven to 350 degrees. Lightly grease a 9-by-9-inch baking dish.

In a large bowl, whisk together eggs, then add remaining sugar and limoncello, cream, milk and vanilla. Add bread cubes and stir together until liquid is absorbed. Pour into prepared baking dish, cover with foil and let stand 20 minutes.

Bake, covered, 30 to 40 minutes or just until set. Serve warm or chilled. Top with ice cream, drizzle with limoncello syrup and garnish with mint.

Per serving, without syrup: 497 calories (percent of calories from fat, 38), 16 grams protein, 57 grams carbohydrates, 2 grams fiber, 20 grams fat (10 grams saturated), 290 milligrams cholesterol, 550 milligrams sodium.

Limoncello Syrup -- serves 6

Per serving: 107 calories (percent of calories from fat, 0), no protein,17 grams carbohydrates, no fiber, no fat (no saturated fat), no cholesterol, trace sodium.

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