PANETTONE BREAD PUDDING

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Panettone Bread Pudding image

Provided by Toni Oltranti

Categories     Egg     Dessert     Bake     Raisin     Brandy     Family Reunion     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

  • 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.

*** Explore more Panettone Bread Pudding Recipes »

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    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #desserts     #european     #holiday-event     #puddings-and-mousses     #italian

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