Panettone, the tall, dome-shaped sweet bread studded with candied fruit and raisins, is Italy’s festive classic. Beyond slicing it plain with coffee or dessert wine, this airy loaf is surprisingly versatile. This list covers 10 creative ways to eat panettone, from savory French toast to boozy trifles, perfect for anyone with leftover panettone after the holidays or a fresh loaf to experiment with.
1. Classic Toasted Slices with Butter
The simplest way is often the best. Slice the panettone about 1 inch (2.5 cm) thick and toast it in a toaster or under the broiler until golden brown. The heat revives the buttery crumb and caramelizes the sugar edges. Spread with salted butter or a little mascarpone for a rich breakfast.
2. Panettone French Toast
Turn thick slices of panettone into the most decadent French toast you’ll ever have. Whisk together 4 eggs, 1 cup (240 ml) whole milk, 2 tablespoons (25 g) sugar, and 1 teaspoon vanilla extract. Soak the slices for 30 seconds per side, then cook on a buttered griddle over medium heat until golden and set, about 3 minutes per side. Serve with maple syrup and fresh berries.
3. Grilled Panettone with Mascarpone and Berries
This is an Italian classic called panettone bruschetta. Grill thick slices on a hot grill pan or cast-iron skillet until charred in spots, about 2 minutes per side. While still warm, top with a generous dollop of mascarpone cheese and a spoonful of macerated strawberries or raspberries. The tangy cheese and juicy berries balance the sweet bread perfectly.
4. Panettone Bread Pudding
Stale panettone is ideal for bread pudding. Cut the loaf into 1-inch cubes and toss with a custard made from 2 cups (480 ml) milk, 3 eggs, ½ cup (100 g) sugar, and 1 teaspoon cinnamon. Bake in a buttered dish at 350°F (175°C) for 40-45 minutes until set and golden. Serve warm with a drizzle of caramel or crème anglaise.
5. Panettone Trifle with Custard and Amaretto
Layer cubes of panettone with homemade or store-bought vanilla custard and a splash of amaretto liqueur. In a glass bowl, alternate layers of panettone, custard, and a handful of toasted almonds. Let it sit in the fridge for at least 2 hours so the flavors meld. This is a show-stopping dessert that uses up a whole loaf.
6. Panettone Tiramisu
Swap ladyfingers for panettone in this Italian favorite. Whisk 3 egg yolks with â…“ cup (65 g) sugar over a double boiler until thick, then fold in 8 oz (225 g) mascarpone. Dip panettone slices briefly in strong espresso (or coffee with a splash of rum), then layer with the mascarpone mixture. Dust with cocoa powder and chill for 4 hours before serving.
7. Savory Panettone Stuffing
Panettone’s sweetness pairs surprisingly well with savory herbs in a holiday stuffing. Cube the panettone and toast it lightly. Sauté 1 onion, 2 celery stalks, and 1 apple in butter, then mix with the bread cubes, ½ cup (120 ml) chicken broth, 1 teaspoon sage, and salt and pepper. Stuff into a turkey or bake in a dish at 375°F (190°C) for 30 minutes until crisp on top.
8. Panettone Crostini with Gorgonzola and Honey
For an easy appetizer, slice panettone thinly and toast until crisp. Top each slice with a small piece of gorgonzola cheese and a drizzle of honey. The sharp, salty blue cheese contrasts with the sweet bread and floral honey. Add a few walnut halves for crunch. Serve as a festive starter or party bite.
9. Panettone Ice Cream Sandwiches
This is a kid-friendly treat that’s also great for adults. Slice panettone horizontally into ½-inch (1 cm) slabs. Spread a thick layer of vanilla or stracciatella gelato on one slab, top with another, and press gently. Freeze for at least 1 hour until firm, then cut into wedges or rectangles. The soft bread and cold ice cream are a match made in heaven.
10. Panettone Parfait with Yogurt and Citrus
For a lighter breakfast or brunch idea, layer cubes of panettone with Greek yogurt and a compote of orange segments and pomegranate seeds. The tangy yogurt cuts the sweetness, while the citrus brightens the flavor. Drizzle with a little honey and top with mint. This is a quick, no-cook way to enjoy panettone.
How to Choose
When deciding which idea to try, consider the texture and age of your panettone. Fresh, soft panettone is best for toasting, grilling, or eating plain. If your loaf is a few days old and getting dry, opt for bread pudding, trifle, or stuffing, which benefit from stale bread. For savory applications, choose a panettone with less candied fruit or go for a plain version. Also, think about the occasion: French toast and parfaits are great for breakfast, while tiramisu and ice cream sandwiches are dessert showstoppers.
Frequently Asked Questions
Q: How do I store leftover panettone?
A: Keep panettone in its original paper bag or wrap tightly in plastic wrap at room temperature for up to 5 days. For longer storage, freeze it whole or sliced for up to 3 months.
Q: Can I use panettone in place of brioche in recipes?
A: Yes, panettone is sweeter and lighter than brioche, so it works well in French toast, bread pudding, and stuffing, but you may want to reduce added sugar in the recipe.
Q: What wine or drink pairs well with panettone?
A: Classic pairings include sweet sparkling wines like Moscato d’Asti or a dry Prosecco. For a non-alcoholic option, try a strong espresso or a cup of hot chocolate.
Q: Is panettone suitable for vegetarians?
A: Most traditional panettone is vegetarian, but check the label for animal-derived ingredients like lard or honey. Some commercial versions may contain eggs and butter, which are fine for vegetarians.
Q: Can I make panettone at home?
A: Yes, but it’s a labor-intensive process that requires a sourdough starter and several rises. It’s often easier to buy a good-quality panettone from an Italian bakery or specialty store.
Q: How do I cut panettone without crushing it?
A: Use a serrated knife and gentle sawing motions. Cut vertical slices from the top to the bottom, or cut horizontally to make slabs for sandwiches or trifles.
Final Thoughts
Panettone is far more than a holiday bread; it’s a versatile ingredient that can star in breakfasts, desserts, and even savory dishes. Whether you have a fresh loaf or a leftover one, these 10 ideas will help you enjoy every last crumb. Try a couple of these recipes and you’ll never let a panettone go to waste again.
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