Panettone Bread Pudding

Directions

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. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.

5. 5.

   Preheat oven to 350°F with rack in middle.

6. 6.

   Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.