Panettone Bread Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 1/2 cups half-and-half
- 3/4 cup sugar
- 1/2 cup golden raisins
- 2 tablespoons pure vanilla extract
- 3 large eggs, lightly beaten
- Carbohydrate 62 g(21%)
- Cholesterol 130 mg(43%)
- Fat 23 g(35%)
- Fiber 2 g(7%)
- Protein 10 g(21%)
- Saturated Fat 11 g(54%)
- Sodium 189 mg(8%)
- Calories 509
Preparation 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' note:Bread pudding can be made 2 days ahead and chilled. Reheat before serving.
Preparation 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' note:Bread pudding can be made 2 days ahead and chilled. Reheat before serving.
