Piancone® Panettone Bread Pudding
Piancone® Panettone Bread Pudding
Directions
- Soak raisins in hot brandy 15 minutes, then drain.
- 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.
Ingredients
- 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
