Ideas for Using Panettone
 

Does anyone have any ideas for what to do with a panettone? I have one and am trying to find something to do with it this weekend. I don't really want to just eat it plain. Any ideas are welcome! Thanks!

French toast or bread pudding. I buy it every year around Christmas to make french toast with.

When I lived in Vicenza they would eat panettone with mostarda spread over it. Definitely a unique flavor experience.

www.angelfire.com/film/casale

Tear it into pieces, put them into a baking dish, soak it overnight in eggs milk and vanilla and bake it in the morning..350 for about half an hour -maybe less.
Italian bread pudding /Baked French Toast. :)

I always buy several at Christmas..our traditional Christmas breakfat is grapefruit picked right off the tree, a special recipe scrambled eggs, and toasted panettone. We have the rest over a few days and freeze the rest to slice and toast or make a bread pudding! Never have done a French toast but it sounds like it might be REALLY good!

tear it into pieces, put it in a bowl, maybe along w. some good italian cookies also broken into pieces, and cover w. milk & coffee. you could always add just a bit of anisette if you like it.

An easy option: whipped cream (or custard) and fruit. Berries are good, but this isn't really the season for them. You can warm up the panettone first if you like.

I slice it and top it with creme Fraiche and fresh blueberries.

Ciao

Slice it and put a bit of butter on it. Otherwise dunk it in your coffee.

Buon appetito

I don't like it on its own - too much like American fruitcake - but I do exactly what Scarlett recommended and can eat it that way and enjoy it.

I had the best pannetone this year!!I cant imagine doing anything else with it the texture and flavor is so perfect..not anything like a fruit cake... light..the closest thing to it a babka.IMO..unless it is stale then i would soak it in liquer and make a trifle (replace the ladyfingers)..that would be pretty in a glass bowl with red fruit

I think I made zuppa inglese from stale panettone once (similar to English trifle).

sorry one more idea ..I guess Im hungry...Cut it in circular slices and in between the layers spread lemon curd filling and add a layer of whipped cream on top with half slices of lemon...

A good Panettone is light textured. They make it rise three times.

Gee thanks, I was fine til I started reading this, now I am hungry too :D

Like Worldinabag I just toast a slice and slather it with sweet butter, very tasty with hot chocolate to drink. Now I am making myself hungry too and it is almost 11pm, too late to snack I guess.

Makes a great doorstop.

At this time of the year, in the northern hemisphere, useful for feeding birds.

Or its real purpose. To hang up in a shopfull of other inedible food to give a spurious air of exoticism.

In light of flanneruk's comments maybe I should have noted that the panettone was a gift from a well-meaning relative, and it went stale for a good reason.

Panettone:
We get it here in Switzerland with dried fruit, with raisins or plain.

My family loves the plain style.

Thanks to everyone for all your ideas! Now I just have to choose one.

After the Panettone I had this year I would suggest using it as a(n): anchor; door-stop; or weapon.

Hi all,

Those of you who are claiming that pannetone is useful as a door stop, are you thinking of "panforte"?

((I))

haha flanneruk. I was thinking of putting it in the waterless vase to stabilize the flower arrangement.

A fresh panettone is fluffy and not like those christmas fruit cakes I once used as a hockey puck.

I have a great recipe for panettone stuffed with ice cream. Soften some good French vanilla ice cream and fold in nuts, chopped chocolate and any candied fruits that you like. Hollow out the panettone (save the pieces for bread pudding) and stuff the bread with the ice cream. Freeze for a few hours, and serve as an elegant dessert!

Thinking ahead for next Christmas: Williams-Sonoma makes a wonderful, wonderful pannettone, and it is, as Cigale says, a light bread and could never be compared to a hockey puck or door stop. I think some must be confusing it with panforte, which, although heavy and dense, is very good, IMO.

I made this recipe for a Xmas party, and got lots of compliments. It was so easy:

http://www.foodnetwork.com/food/reci..._29086,00.html

All those years of my Italian neighbors giving me a Panettone for Xmas -- now I know what to do with it! Thanks for starting this thread.

BTW - The Trader Joe's Panettone I used this year was excellent -- moist and fluffy. :)

Ira,

Your post got me to thinking - was it panforte?

Nope - it was panettone. From Trader Joe's (I think). If you give me your address I'll send you the rest.

Bird,

Too funny. We must have been posting at the same time, with two different reviews of the Trader Joe's Panettone.

Could it be that yours was a "re-gifted" 2004 vintage. :D

Ivk,

Since it was a gift from my sister-in law, I'll wager it was more of a 1999 vintage.

BTW - I have eaten a panettone from Williams-Sonoma that was much better.

For years I saw panettone in Marshalls and thought. "eech!...probably not very good" but this year I tried the red one at our best supermarket and was blown away by it and I ate the whole thing in two days by myself..
It tasted so delicate light and fine.. vanilla and the fruit was so soft and moist (like french candied fruit with no flavor of presevatives).yes thay must be thinking of Panforte (yuck)
I also searched an authentic recipe and discovered that it is very complex to get right .This is one recipe that is better made commercially IMO..
.question..How long does it take to go stale??

"...How long does it take to go stale??"

If the ones I received this Christmas are anything to go by (and this year I received a record 3, plus a minature one thats supposed to be hung on the tree as an ornament at the risk of lop-siding the tree), about 40 minutes.

During our recent trip to Tuscany for Christmas, the owner of the villa where we were staying gave us a Panettone as a gift. No one in our group wanted to eat it but we also didn't want to throw it in the garbage for fear of offending said owner. So, we carted it along on the next leg of our trip, to Rome for New Years. Here the teen boys in our group put it to good use. They hollowed out the top, filled it with fireworks and blew it up in a piazza late one night. It was quite spectacular. We'll always have fond memories of that Christmas Panettone.

Scarlett -- how many eggs? how much milk? That sounds delicious, but I've never made bread pudding and am afraid of making bread soup. ((?))
((c))

The link I posted above has a very easy and delicious recipe:

http://www.foodnetwork.com/food/reci..._29086,00.html

If you go to foodnetwork.com and type Panettone in the search box, you will find several others.