DIRECTIONS:

In a mixing bowl add the cream, milk, eggs, 1/2 cup sugar, vanilla and 1/4 cup of the Limoncello. Whisk together and pour over bread in a 9x9x2 or a 2-quart pan and let sit for 20 minutes.

Cover the pudding with foil. Bake pudding in a conventional oven for 40- 50 minutes or until pudding is set.

For the syrup combine 1/4 cup Limoncello and 1/4 cup sugar in a small saucepan. Bring to a boil stirring well to dissolve all the sugar.

The bread pudding can be served warm or cold. Scoop vanilla ice cream on top of the bread pudding. Drizzle Limoncello syrup over ice cream and bread pudding. Garnish with a sprig of mint.