Panettone Bread Pudding
Courtesy of Gourmet Magazine January 2009, via Epicurious
1/2 cup golden raisins
1/4 cup brandy, 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 15 minutes, then drain (I actually skipped this step, I felt the Panettone had enough raisins on it's own and didn't want to buy a whole bottle of brandy just for this)
Whisk together remaining ingredients. Scatter raisins over top of the bread pieces, then pour in egg mixture. Let stand 30 minutes. (When I make this Christmas day I plan to pour the mixture over the torn pieces in a large bowl and toss them first before putting them in the baking dish so it more evenly absorbs the custard mix)
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.
You could serve this with whipped cream (as they suggested and I did here) or for a breakfast with Maple Syrup! Making your own whipped cream is much easier than you think, just get the small carton of heavy whipping cream, pour it in a nice big bowl (one with tall sides is better as it keeps it from splattering) add a Tablespoon of vanilla extract, and 3- 5 Tablespoons of powdered sugar (it all depends on how sweet you want it I like mine only lightly sweetened) just beat with a hand mixer on high until it starts to form "stiff peaks" (basically- till it looks like whipped cream, thick and more solid seeming than liquid) about 5 minutes
I love sharing new things with my friends and family and this was a great holiday dish for just that. You can find a large 1 lb Panettone at select Trader Joe's right now for only $5 so make this dish soon before it is out of season and you have to wait till next year!! Merry Christmas!