Go Back
Print this page

2000s Recipes + Menus

Panettone Bread Pudding

  • Active time:30 min
  • Start to finish:2 hr (INCLUDES STANDING AND COOLING)
January 2009
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.)

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.
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.