Piancone® Panettone Bread Pudding


  1. Soak raisins in hot brandy 15 minutes, then drain.
  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. Whisk together remaining ingredients.
  4. Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish.
  5. Scatter raisins over top, then pour in egg mixture.
  6. Let stand 30 minutes.
  7. Preheat oven to 350°F with rack in middle.
  8. Bake until pudding is golden and just set, 35 to 40 minutes.
  9. Serve warm or at room temperature.


  • 1/4 cup brandy, heated
  • 1/2 stick Nature's Best Dairy® Butter, unsalted, softened
  • 2 1/2 cups Nature's Best Dairy® Cream, Half-and-Half
  • 1 lb. Piancone® Panettone, sliced 1 inch thick
  • 1/2 cup raisin(s)
  • 2 T. vanilla extract, pure
  • 3 West Creek® Egg(s), Medium, lightly beaten
  • 3/4 cup West Creek® Sugar, Granulated