Panettone Bread Pudding

Serves 8
  • Active time: 30 min
    Total time: 2 hr (includes standing and cooling)
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.)

This recipe is part of Tony Oltranti's Tuscan Family Feast menu. The menu also includes Roast Chicken with Pancetta and Olives and Broccoli Rabe with Sweet Italian Sausage.
Published in Gourmet Live 10.31.12


  • 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


  • lightly whipped heavy cream


  • Soak raisins in hot brandy 15 minutes, then drain (discard brandy).
  • 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.
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