Summer Bread Pudding Cups with Blackberries and White Chocolate Limoncello Sauce


I hope everyone had a wonderful Fourth of July!

Mine was uneventful, which is fine by me. My dog, on the other hand, was not impressed by all of the fireworks going off throughout the neighborhood. Once I peeled her off the ceiling and let her know we were not being ambushed, she began to relax.


Earlier in the day I found these giant blackberries and just had to bring some home.


They are the inspiration for my Bread Pudding Cups with Blackberries. I wanted to make a dessert that was simple and comforting ( like cobbler or shortcake) yet decadent. The combination of juicy blackberries in a rich bread custard, drizzled with a white chocolate sauce laced with limoncello, definitely fits the bill.

I can’t wait for you to taste it! Yum!

Summer Bread Pudding Cups with Blackberries and White Chocolate Limoncello Sauce:

  • 7 cups cubed bread ( I used Croissants ) Brioche or Challah would be great as well
  • 4 eggs, beaten
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice ( a blend of cinnamon, cloves, nutmeg, cardamom, lemon, allspice, ginger)
  • 1 1/2 cups blackberries

Place bread cubes in a large bowl. In a mixing bowl whisk together remaining ingredients except blackberries. Pour mixture over bread cubes and toss to coat. Let soak for about 15 minutes.


Meanwhile preheat oven to 350 degrees. Place paper cups into a cupcake tin. Once bread has soaked fold in blackberries. Fill cups about 2/3 full with bread mixture making sure to get some blackberries in each cup. There will be a bit of leftover liquid in the bowl. Evenly disperse liquid in each cup.

Bake 350 degrees for 25-30 minutes.

Cool completely before serving. Drizzle with White Chocolate Limoncello Sauce and garnish with more blackberries.

White Chocolate Limoncello Sauce.

  • 5 ounces good quality white chocolate chips
  • 1/2 cup heavy cream
  • 2 teaspoons Limoncello
  • 1/2 teaspoon fresh lemon juice

Place chocolate chips in a bowl. Heat heavy cream just till boiling and remove from heat. Pour hot cream over chocolate and then whisk until melted and thoroughly blended. whisk in Limoncello ans lemon juice. let sauce cool a bit to thicken. Whisk again and pour over cooled bread pudding cups.




The Perfect Gift For Mom, Chocolate Dipped Strawberries: Candy Bar Edition


What do Mom’s want? Besides an escape to a tropical island. Oh, and a cleaning fairy. How about Chocolate!

Since the first two items are not feasible for most of us, I will stick with the chocolate. And some wine, of course.

I just love the idea of chocolate dipped strawberries. They are so simple yet elegant at the same time.

I have made many chocolate dipped strawberries over the years. They were always a popular item for weddings and holiday parties.

This time I thought I would take them to another level. Inspired by the fancy caramel apples that are enrobed in nuts and candies and other delectables, I thought why not strawberries?

I decided to go with some of my favorite candy bar flavors to coat the strawberries after dipping in chocolate.

You could do this with any of you favorites. The ones I chose were Reese’s, Twix, M&M’s and Almond Joy. For almond joy I use coconut and toasted sliced almonds.


First you will need about 24 large ripe strawberries, wash and then dry thoroughly with paper towels. Strawberries need to be completely dry in order for the chocolate to adhere to them.

Then take 1 package of good quality chocolate chips and melt over a double boiler. You can create your own double boiler by placing a stainless steal bowl over a pan of hot water.


Stir chocolate occasionally until completely melted. Meanwhile, chop up candies that you will be using for coating.


Dip strawberries into melted chocolate about halfway up and then shake off excess chocolate. Spoon topping of choice over strawberry and then place on a sheet pan lined with parchment paper.



I always do a few extra strawberries in case I mess a few up. Those are the ones that I get to test for “quality control”. It’s a tough job, but somebody’s gotta do it.

Once you are done dipping and coating the strawberries, place them in the refrigerator to set up. about an hour.IMG_20170508_225146992


  • 2 dozen+ strawberries ( don’t forget the extras for quality control)
  • 1 package good quality chocolate
  • candies or cookies of you choice, chopped fine