PANETTONE BREAD PUDDING Recipe

8

Ingredients

8 SERVINGS
Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown crispness on top. (Using a shallow pan is key.)
1/2 cup golden raisins
1/4 cup brandy, heated
1/2 stick unsalted butter, softened
1 lb 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

Preparation

Step 1

Soak raisins in hot brandy 15 minutes, then drain.

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 350F with rack in middle.

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

Serve warm or at room temperature.

COOKS NOTES:
Bread pudding can be made 2 days ahead and chilled. Reheat before serving.