Panettone Bread Pudding

Panettone - an Italian sweet bread from Milan, like a cross between fruitcake and ciabatta - is traditionally prepared and eaten around Christmas. If you're like me, you tend to stock up on enough Panettone to feed an army around the holidays and have tons leftover that needs to be creatively re-purposed. This recipe turns your post-holiday stale Panettone into an extra-silky custard with a generous expanse of buttery golden brown crispness on top

Ingredients

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

Directions

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.