Active Time

　　30 min

　　Total Time

　　2 hr (includes standing and cooling)

　　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.)

　　

Ingredients

Makes 8 servings

　　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

　　

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.

　　Cooks' note:

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