In Italy, we often have lots of leftover panettone after Christmas. The question is – what to do with it all?
Many years ago, back in Texas, I brought a panettone as a gift for my friend’s parents. My friend’s mother, promptly unwrapped my panettone, sliced it, toasted it, buttered it up and served it to her husband. His response? “That is the BEST raisin toast I have ever had.” Hmmmm…raisin toast? My friend’s parents thought I gave them raisin bread as a gift? Anyway….the point of the story is that I had never seen panettone served in such a way. And I admit that I also tried out this new way of eating it, and it was fantastic.
So, apart from the classic cut and serve and buttered raisin toast that my friend’s dad came up with, what other ways can you make it? I did a little search and it turns out there are lots of creative ways to prepare this holiday sweet bread.
I tried Giada’s trifle – it is pictured here and it was yummy – but then again, who doesn’t love booze soaked sweet bread covered in chocolate and mascarpone?
If breakfast is more your thing – try using panettone for your french toast.
So there you have it, fab options for your excess Italian sweet bread. But what if you want to attempt making the actual panettone on your own? This was the first year I tried and I was so excited when it came out! Baking is not my forte, so I was surprised. Below is the recipe and video I used. The recipe is in English (errr…mostly – he slips into a bit of Italian). The video is in Italian, but I think it very helpful to get a visual of what he is doing.
Now I am off to start preparing dinner for tomorrow. Wishing everyone a happy and safe holiday!