Panettone Bread Pudding
A luxurious bread pudding made with Italian panettone, golden raisins soaked in brandy, and a rich custard base of eggs, half-and-half, and vanilla. This comforting dessert transforms traditional panettone into a warm, custardy treat.
Ingredients
- •½ cup golden raisins
- •¼ cup brandy
- •½ stick unsalted butter
- •1 pound panettone
- •¾ cup sugar
- •3 large eggs
- •2½ cups half-and-half
- •2 tablespoons vanilla extract
- •to taste whipped heavy cream
Cooking Instructions
- 1.
Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
15 min
- 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.
10 min
- 3.
Whisk together remaining ingredients.
5 min
- 4.
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.
30 min
- 5.
Preheat oven to 350°F with rack in middle.
10 min
- 6.
Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.
40 min
