Ingredients

• 1/2 cup golden raisins
• 1/4 cup brandy, 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

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Instructions

1. Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
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. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.
5. Preheat oven to 350°F with rack in middle.
6. Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.