Panettone Bread Pudding
['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']
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.
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