Panettone Bread Pudding

Name: Panettone Bread Pudding
Ingredients: 1/2 cup golden raisins; 1/4 cup brandy, heated; 1/2 stick unsalted butter, softened; 1 pound panettone, sliced 1 inch thick; 3/4 cup sugar; 3 large eggs, lightly beaten; 2 1/2 cups half-and-half; 2 tablespoons pure vanilla extract; Accompaniment: lightly whipped heavy cream

9 ingredients

9 steps

Ingredients

1/2 cup golden raisins
1/4 cup brandy, heated
1/2 stick unsalted butter, softened
1 pound panettone, sliced 1 inch thick
3/4 cup sugar
3 large eggs, lightly beaten
2 1/2 cups half-and-half
2 tablespoons pure vanilla extract
Accompaniment: lightly whipped heavy cream

Directions

1

Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
2

Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
3

Whisk together remaining ingredients.
4

Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish.
5

Scatter raisins over top, then pour in egg mixture.
6

Let stand 30 minutes.
7

Preheat oven to 350F with rack in middle.
8

Bake until pudding is golden and just set, 35 to 40 minutes.
9

Serve warm or at room temperature.