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Panettone Bread Pudding Recipe

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This recipe for Panettone Bread Pudding is from The Supron Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup golden raisins
¼ cup brandy, heated
½ stick unsalted butter, softened
1 lb. panettone, sliced 1 inch thick
¾ cup sugar
3 large eggs, lightly beaten
2 ½ cups half-and-half
2 tablespoons pure vanilla extract
Directions:
Directions:
• 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.
Personal Notes:
Personal Notes:
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)

Bread pudding can be made 2 days ahead and chilled. Reheat before serving.

 

 

 

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