2000s Recipes + Menus
Panettone Bread Pudding
- Active time:30 min
- Start to finish:2 hr (INCLUDES STANDING AND COOLING)
View more of our favorite recipes from this issue.
- 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
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.
- Bread pudding can be made 2 days ahead and chilled. Reheat before serving.
- We’ve also got a web-exclusive recipe using the leftover golden raisins.