Panettone Bread Pudding

• Produce

  • 1/2 cup Golden raisins

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3/4 cup Sugar
  • 2 tbsp Vanilla extract, pure

• Dairy

  • 1/2 stick Butter, unsalted
  • 2 1/2 cups Half and half

• Beer, Wine & Liquor

  • 1/4 cup Brandy

• Other

  • 1 pound panettone, sliced 1 inch thick

Found on epicurious.com

Description

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

• Preparation 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. Cooks' note:Bread pudding can be made 2 days ahead and chilled. Reheat before serving.

Nutrition