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1
Preheat oven to 350F.
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Soak raisins in the hot brandy for 15 minutes, drain.
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3
This makes the raisins less sweet.
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A nice touch.
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5
Meanwhile,heat a heavy skillet over medium heat.
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Butter panettone slices on both sides.
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In batches, brown both sides until golden.
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Set aside to cool on a wire cooling rack.
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Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
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Butter your baking dish or use nonstick spray.
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Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
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Scatter the raisins over the top of the torn bread.
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Pour in egg mixture.
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Press the bread into the egg mixture using your hands.
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Let stand for 30 minutes, press the bread down into the egg mixture.
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Place the baking dish in the middle of the preheated oven.
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Bake until pudding is deep golden brown, crispy along the edges and just set.
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About 35-40 minutes.
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SERVING SUGGESTIONS:
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Serve warm or at room temperature.
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For a more rustic look, spoon into your individual serving dishes.
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22
Top with Brandy sauce & a dollop of whipped cream (recipe below)
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WHIP the whipping cream!
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24
No need to sweeten it.
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25
The bread and caramel sauce is plenty sweet!
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26
BRANDY CARAMEL SAUCE.
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Please do not walk away from the stove while making this.
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This takes time but once the sugar starts to darken -- it goes fast!
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DO NOT STIR at any time!
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30
Pour water into a heavy bottom 2 quart saucepan w/ lid.
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Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
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Cover the pan and bring the mixture to a boil over high heat.
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Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes.
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34
*I did not use a candy thermometer, I just watched the color carefully.
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Do not take your eyes off the syrup!
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Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
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Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream).
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38
If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm.
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*covering is important so a skin does not form over the cream.
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40
You can use plastic wrap.
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Just place the plastic wrap it over the cream.
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NO STIRRING necessary!
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Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture.
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*(It will bubble vigorously & may spatter).
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Let the bubbling subside.
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Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
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47
Cool to desired temperature, it will thicken as it cools.
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48
Drizzle over bread pudding.
