Serves 8
- Active time: 30 min
Total time: 2 hr (includes standing and cooling)
INGREDIENTS:
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1/2 cup golden raisins
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1/4 cup brandy, heated
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1/2 stick unsalted butter, softened
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1 pound panettone, sliced 1 inch thick
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3/4 cup sugar
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3 large eggs, lightly beaten
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2 1/2 cups half-and-half
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2 tablespoons pure vanilla extract
Accompaniment:
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lightly whipped heavy cream
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Soak raisins in hot brandy 15 minutes, then drain (discard brandy).
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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.