Panettone Bread Pudding

1. 1

   Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).

2. 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.

3. 3

   Whisk together remaining ingredients.

4. 4

   Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish.

5. 5

   Scatter raisins over top, then pour in egg mixture.

6. 6

   Let stand 30 minutes.

7. 7

   Preheat oven to 350F with rack in middle.

8. 8

   Bake until pudding is golden and just set, 35 to 40 minutes.

9. 9

   Serve warm or at room temperature.

No additional tips available.