Tuesday, December 22, 2009

Bello Panettone!

Every Christmas we are given a beautiful boxed Panettone by elderly Italian friends. Other than sliced & chucked in the toaster, served with a drizzle of honey & a good dollop of yoghurt, I've always been at a loss for ideas beyond that. Then I saw a recipe from Bill Granger in this month's Delicious mag & I was inspired to do some further research. Who would have thought the humble Panettone offers such yummy treats! Although be warned - you'll not see any of the recipes using Lo-Fat anything!!
Panettone French Toast & Bacon (from the wonderful Lori Lyn @ Taste with the Eyes)
  • Slice a thick cross-section of the cake. Soak it thoroughly in two eggs beaten with cream and a pinch of salt. Cook it over medium low heat in butter until golden brown on both sides.

  • Dust with icing sugar (powdered sugar).
  • Serve it with maple syrup &/or a dollop of mascarpone & slices of good quality crispy bacon. This cross-section of the Panettone can serve three or four people.

Bill's Panettone Pudding


1/2 large panettone (about 500gm.) sliced 1cm. thick

1/2 cup mixed dried fruit (such as sultanas & cranberries)

2 free-range eggs, plus 6 extra egg yolks

2 cups full cream milk

200mls. pure (unthickened) cream, plus extra to serve

2 teaspoons vanilla extract

1/4 cup caster sugar, plus 1 tablespoon for the topping


  • Lightly grease a 2.5 litre baking dish. Slightly overlap the panettone in the dish & sprinkle each layer with the dried fruit.
  • Whisk the eggs, yolks, milk, cream, vanilla & sugar in a bowl to combine. Pour over the panettone. Stand for 30 minutes, pressing down on the panettone every 10 minutes so it soaks up the liquid. Sprinkle with the extra sugar.
  • Preheat the oven to 180C. Bake pudding for 45-50 minutes until golden (cover with foil if it's browning too quickly). Stand for 10 minutes, then serve with the extra cream.

Panettone French Toast with Mixed Berries

3 eggs

1/3 cup (80ml) pure (unthickened) cream
1/3 cup (80ml) milk
2 tablespoons caster sugar
1/2 teaspoon vanilla extract
Two 1.5cm-thick rounds of panettone (cut across horizontally), quartered
250g frozen mixed berries, thawed
2 tablespoons icing sugar, plus extra to dust
40g unsalted butter
Thick cream or yoghurt, to serve


  • In a wide, shallow bowl, beat eggs, cream, milk, sugar and vanilla. Add the panettone, turn to coat and leave to soak for 10 minutes, pressing down from time to time to ensure it soaks up the batter.
  • Meanwhile, place half the berries in a blender with icing sugar and 1 tablespoon water. Blend until smooth. Combine with remaining berries and set aside.
  • Heat half the butter in a non-stick frypan over medium heat. Drain excess egg mixture from half the panettone slices and cook for 1-2 minutes each side until golden. Keep warm while you repeat with remaining butter and panettone.
  • To serve, place two slices on each plate, dust with icing sugar, and top with the berries and a dollop of cream.
Chilled Panettone Puddings with Poached Spiced Cherries
Ingredients: (serves 4)
8 x 1.5cm-thick slices of panettone
40g butter, softened
2 tablespoons orange marmalade
2 eggs, lightly whisked
1 cup (250ml) milk
1/2 cup (125ml) thin cream
1/4 cup (55g) caster sugar
1 teaspoon vanilla bean paste
Spiced cherries
250g fresh cherries, stems removed
1 cup (250ml) rose wine
1/4 cup (55g) caster sugar
2 whole star anise
1 cinnamon stick

  • Preheat oven to 160°C. Grease four 2/3-cup (160ml) capacity dariole moulds or ramekins. Use a 7cm round pastry cutter to cut 8 discs from the panettone slices. Spread discs with butter and marmalade and place two discs in each of the prepared moulds.
  • Whisk together the eggs, milk, cream, sugar and vanilla bean paste in a jug until well combined. Pour evenly over the panettone slices and set aside for 15 minutes to soak.
  • Place in a roasting pan and pour in enough boiling water to come halfway up the sides of the moulds. Bake in preheated oven for 20 minutes or until set. Remove from oven and place in the fridge for 1 hour to chill.
  • Meanwhile, to make the spiced cherries, place the cherries, wine, sugar, star anise and cinnamon in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and poach for 15 minutes or until syrup thickens and cherries are tender. Remove from heat and transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.
  • Turn the puddings onto serving plates. Spoon the cherries and syrup around the puddings and serve immediately.
Panettone, Berry and Mascarpone Trifle

Ingredients: (serves 4)
2 egg yolks
1/4 cup (55g) caster sugar
1/4 cup (60ml) Frangelico hazelnut liqueur
250g carton mascarpone
8 x 1cm-thick slices panettone
300g fresh or frozen mixed berries
Method :

  • Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add 1 tablespoonful of the Frangelico and whisk until smooth. Add the mascarpone and use a metal spoon to gently fold until just combined.
  • Use an 8cm. round pastry cutter to cut discs from the panettone slices. Brush four discs with a little of the remaining Frangelico. Place in the base of four 1-cup (250ml) capacity serving glasses. Spoon half the berries evenly among serving glasses. Top with half the mascarpone mixture.
  • Continue layering with remaining berries, mascarpone mixture, panettone and Frangelico, finishing with a layer of mascarpone. Cover with plastic wrap and place in the fridge for 30 minutes to chill before serving.
Panettone, Ricotta and Nectarine Cake

Ingredients for the Cake:
1 x 900 gm. panettone
600 gm. fresh ricotta cheese
50 gm. bitter dark chocolate, coarsely chopped
50 gm. glace orange, finely chopped
50 gm. blanched almonds, roasted & coarsely chopped
1 tablespoon icing sugar (powered sugar), plus extra for dusting
2 tablespoons Grand Marnier
4 fresh nectarines halved, stoned & sliced into thin wedges


  • Using a serrated knife, cut top off panettone to make a neat cylinder shape, then trim crust from cylinder and cut widthways into four 1cm-thick slices. Reserve trimmed panettone for another use.
  • Push ricotta through a fine sieve into a bowl, then add chocolate, glacé orange, almonds, icing sugar and half the liqueur and combine well.
  • Spread 1/3 cup ricotta mixture over bottom slice of panettone, press another slice over the top, then repeat spreading and layering, finishing with a layer of ricotta.
  • Combine nectarines with remaining liqueur, then top panettone with one-third of the peaches.
  • Serve cake cut into wedges, with remaining sliced nectarines passed separately. Cake is best served on day of making.
Apricot Panettone Pudding

150g dried apricots, soaked in 1 1/2 cups water for several hours to soften
250gm. panettone, sliced
300mls. milk
a piece of vanilla pod, split open with a sharp knife
1 tablespoon caster sugar
1 egg
1 egg yolk
50gm. blanched almonds, finely chopped
icing sugar (powered sugar)


  • Put the apricots in a small saucepan, bring to a gentle boil, then cook gently for 5 minutes, or until very tender. Drain, reserving the juice. Mash the apricots to a puree.
  • Spread most of the apricot puree over the panettone and arrange in a buttered ovenproof dish. Spread the remaining puree over the top, along with any juices.
  • Put the milk, the split vanilla pod and sugar in a saucepan. Heat slowly until the milk is just boiling, then set it aside for 10 minutes.
  • Beat the egg and egg yolk together in a bowl, then pour on the heated milk, stirring to make a custard.
  • Pour the custard around the edges of the panettone (not over the top).
  • Sprinkle on the almonds and dot the top with butter.
  • Bake 30-40 minutes in an oven preheated to 170°C (regular bake, not fanbake), or until most of the custard has been absorbed and the pudding is golden on top.
  • Remove from the oven and cool 10 minutes. Sprinkle with icing sugar and serve.
Christmas Panettone and Mincemeat Pudding
75gm. leftover sweet fruit mincemeat
Alcohol such as Baileys, Brandy, Whisky or Rum (optional)
50gm. butter

1 panettone, sliced into small squares
100mls. milk

375ml double cream
4 eggs

125gm. caster sugar

A few drops vanilla extract


  • Preheat the oven to 170°C (325°F).
  • Put the leftover fruit mincemeat in a bowl and cover with your chosen alcohol. Leave to soak.
  • Melt the butter in a frying pan over medium heat and fry the panettone slices for 2-3 minutes or until golden on both sides.
  • Arrange the panettone slices with the fruit mincemeat, overlapping slightly into a baking dish.
  • Pour the milk and cream into a pan and bring slowly up the boil.
  • Whisk the eggs with the sugar until frothy and pale.
  • Add the milk and cream mixture to the eggs and stirring continuously, add the vanilla extract.
  • Pour the mixture over the panettone and set aside for 30 minutes to allow to soak in well.
  • Bake in a bain-marie or roasting pan filled with hot water to come halfway up the sides of the dish. Bake for 30-35 minutes or until just set in the middle

    Image & recipe credits: 1. Perbellini 2,3. Taste with the Eyes 4,5,6,7. Taste 8. Gourmet Traveller 9. Cuisine 10. Love Food Hate Waste


  1. panettone french toast stuffed with mascarpone cheese is to die for! bad for the hips, but to die for. wishing you a merry christmas, millie!

  2. Well, you had exactly one more idea than me on what to do with panettone! I just thought you ate it plain - these look delicious!

  3. put me down for the chilled pudding with cherries! divine!

  4. Drooling now Millie. I saw Bill's recipes in Delicious and thought I'd better get me one and try some of them out. I've also seen it used instead of bread in a Summer Pudding.

    Have a great Chrissy Day with the family Millie, hope MOTH is over his grumpiness by now

  5. Being from Milan when I saw the word Panettone I had to read the post. Quite interesting...even if most of times Italians just eat it plain, maybe just with some "zabaglione" on top. It is my favorite Christmas breakfast.
    Happy Holidays!

  6. Ohhh- Panettone! One of my holiday favorites. I spent Christmas and New Years in Italy a few years ago and had it warm and fresh every day. I have a recipe for panettone bread pudding...imagine! Enjoy it!

  7. Crikey, Mill's. I never knew that you could do so many things with a Panettone !!!!
    They all look delicious and they have got me in the mood for the oncoming eating fest that is Christmas.
    Hope that MOTH has cheered up a bit and is pulling his weight !! Ho ho ho. XXXX

  8. Oh my gosh, I almost picked up one of those panettones last week. Now I've gotta run back out and grab one. That French Toast looks fabulous! Thanks for these wonderful recipes. ~xx

  9. Dear Millie

    I want to thank you for all your wonderful posts your humor and stories.

    I wish you a Merry Christmas and a Happy New Year!


  10. That's it! I've just come from Amanda's blog with Macarons (and we get them far too easily from just down the road) to yours with Panetone. My FiL is from Torino and loves to bring us panetone. My favourite had a mandarine liqueur cream dotted through it instead of sultanas! Stop! Stop! the temptation or I'm off for a midnight snack! Trying to figure out how to engrave those recipes in my memory for our traditional 13 desserts...

  11. oh yumm. I love panetonne-the bread pudding is a great idea! Was at famous Federal Hill in Providence RI this morning getting goodies. Large Italian area known for food.


  12. You must be well liked by your Italian friends. We have panettone plain at our place and it never seems to last to be creative with it. It is always served with a glass of something sparkling or a shot of something short and black depending on what time of the day we have it. Buon Natale. Auguri, auguri!

  13. Oooooh that all looks FABULOUS!!! I've never tried any of these... hmmm... maybe that should be my new year resolution!
    Merry Christmas to you!

  14. Yum! I immediately thought of bread pudding, but that french toast looks wonderful, too! :)

  15. wow - thanks so much Millie, everything looks amazing, throw away that toaster!

  16. Oh my goodness - that all looks so good! My mouth is watering!


  17. Oh you wicked girl Millie
    Enticing us with all this yummy goodness! It
    s a difficult decision to decide which Death By Pantone to choose. They all look equally decadent. Maybe I'll just have one a day till it's all gone!!

    Have a great Christmas If I don't see you before then... although I'm sure we'll see another post or two. Thank you for your constant entertainment this year.. You and MOTH have brought a smile to my face many a time. I've often found myself sitting in bumper to bumper traffic remembering some funny thing you have posted. Of course that clears the road for me as the other drivers make way for the crazy giggling lady. Thank you also for you kind comments and encouragement over my way. You're such a good host Millie!!!

    xxx julie

  18. All options look yummy...you may need more than one. I'd start with the bread pudding recipe.

  19. je craque complètement!!!

    Joyeux Noël

  20. Millie, what a clever girl you are! I was eyeing one of these yesterday in a quaint italian cafe while sipping an espresso. I was desperate to buy one along with a bag of chocolate covered cocoa beans. I am now determined to go back for another espresso and purchase a very large panettone! I also now have an excuse for the chocolate covered cocoa beans....yum! Thx:)

  21. Lots of tasty ideas here Millie. I just bought us a nice Pannettone yesterday to munch on over the holidays. I have often made bread pudding with it, but never french toast. Thanks for a new idea!

  22. Thanks Millie! Now which recipe shall I choose, when I only have one Panettone! I am such a Bill's fan! Had his scrambled eggs for dinner tonight - it's the cream that makes them so good!

  23. To the Miss Devine M,

    I'm with Julie, I too often laugh to myself "quite often" thinking about your ever so amusing posts.

    Your adding MANY MORE YEARS to our lives, you do know that don't you Millie. And I say thank you for that and my Andrew does too and I'm sure my Grandchildren will too one day when they arrive.

    Merry Merry, Christmas
    xxxxxxxxxxxxxxxxxxxxx Coty

  24. It took me ages to enjoy panettone, I always found it quite boring really, much to the disappointment of my in-laws! But I have grown to love it, having had many many varieties of it over the years.....my husband gets given MANY of them at Christmas by all his various trades people (he's in the food industry).....we get given more than we can eat to be honest!

    These recipes look fabulous.....my husband made some sort of panettone/cream/chocolate/liqueur trifle for a party we attended the other party.....it was so good the hangover hostess told me she finished it off for breakfast the next day LOL!!

    Merry Christmas...hope those boys of yours are slowly arriving home laden with gifts for their beloved mother :)


  25. Millie,

    I will run away from the yummy looking recipes. My muffin roll needs some serious work!
    When I count my blessings, you are among them. The world is enriched because you share your talents and insights with the blog community. My wish for you is a wonderful Holiday season and may 2010 be filled with joy and rewards.
    May the Adelaide Hills be alive with the Christmas spirit.... Just put some decorations on Moth and let the festivities begin. Or a bottle of the great Barossa Valley wine.
    Holiday Blessings, Rebecca

  26. Great ideas! I'm in Croatia and those are everywhere. I don't like them so much by themselves but those are some great ideas.

    BTW, I'm new to your blog, nice to meet you!

  27. Oh, I am now actually looking forward to someone giving me such Panettone this year! I never got one for ourselves...
    We live on Stollen from Germany over the holidays and Makowiecz from Poland, a delicious moist poppy seed roll, eaten all year around, but for us a holiday treat!!!
    Enjoy the days ahead and all that jazz...
    The pictures are fabulous!

  28. thanks.

    my thighs just got fatter.


  29. are you kidding me? i think i gained 5 pounds just reading this post! thanks for the yummy ideas! i do love panettone toast with lots of butter...but i can't wait to try the french toast. and panettone cake with ricotta and nectarines??? oh my!!


And none will hear the postman's knock
Without a quickening of the heart.
For who can bear to feel himself forgotten?
~W.H. Auden

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