Panettone Bread Pudding

Name: Panettone Bread Pudding
Yield: Makes 8 servings
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

Tony OltrantiMakes 8 servingsSource

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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

Method

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

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

Whisk together remaining ingredients.

Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.

Preheat oven to 350°F with rack in middle.

Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.