Recipe provided by Slow Food Board co-chair, Sarah McKinley, and featured in the January 2015 SFDC newsletter.
- 1/2 cup golden raisins
- 1/4 cup brandy or rum, 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
- Accompaniment: lightly whipped heavy cream
Soak raisins in hot brandy or rum 15 minutes, then drain (keep brandy/rum to add to the whipped cream or use for a topping sauce). 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.
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