Panettone Bread Pudding

Name: Panettone Bread Pudding
Total time: 1 h 50 min
Yield: 8 servings
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

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.

8 servings

1 hr 50 min

Published October 4, 2025

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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