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.
Recipe information
Total Time
2 hr (includes standing and cooling)
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
Step 2
Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
Step 3
Whisk together remaining ingredients.
Step 4
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.
Step 5
Preheat oven to 350°F with rack in middle.
Step 6
Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.
Recipe notes
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