Store-bought panettone is the foundation of this raisin and bread pudding. 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.)
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Panettone Bread Pudding
Serves8
- Active time:30 min
- Start to finish:2 hr (INCLUDES STANDING AND COOLING)
RECIPE BY TONY OLTRANTI
January 2009
- 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
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Accompaniment:
lightly whipped heavy cream
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Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
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Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
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Whisk together remaining ingredients.
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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.
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Preheat oven to 350°F with rack in middle.
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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.
- We’ve also got a web-exclusive recipe using the leftover golden raisins.
- Keywords
- tony oltranti,
- buy this make that,
- bread,
- italian,
- dessert
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