Paphos People

PANETTONE BREAD PUDDING
SERVES 8

Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown crispness on top. (Using a shallow pan is key.)


• 1/2 cup golden raisins
• 1/4 cup brandy, heated
• 1/2 stick unsalted butter, softened
• 1 lb panettone, sliced 1 inch thick
• 3/4 cup sugar
• 3 large eggs, lightly beaten
• 2 1/2 cups half-and-half

• ACCOMPANIMENT:
lightly whipped heavy cream

• Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
• 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’ NOTES:
• Bread pudding can be made 2 days ahead and chilled. Reheat before serving.


You can ignore the buttering and frying of the pannetone or cake (whichever you decide to use). I also scatter in chocolate chips and candied peel – just adds a variety of taste. You could also use stale shop bought cake – genoa, cherry, coconut, etc.

For the half and half I use half low fat cream and half skimmed milk – my way to reduce fat. . .

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Jean

Retirement - harder work than working - But much more fun