Panettone is an elegant mystery. When you pull a slice of the sweet bread apart, it tears in supple flakes, each individual air bubble born from its lievito madre, or yeast starter, is delicate and soft. Yet just a wisp of bread on your tongue delivers rich and decadent flavors and texture. And when you hold a loaf of this delicious holiday treat, its weight is startling. 

Often served with a sweet Malvasia wine, one slice of the rich and decadent holiday bread is more than enough to satisfy your dessert craving. As a result, there are usually a few portions of leftover panettone waiting to be devoured. We’ve put together some delicious solutions to get every last bite out of your holiday panettone. 

Panettone French Toast Casserole 

Whether you’ve allowed your sweet bread to sit out for too long, or just want an excuse to eat it for breakfast, cutting up your panettone into little bite-sized pieces, coating them in an egg-milk and vanilla mixture and baking it at 350 degrees in an appropriately sized dish will never be a mistake. Start by whisking 2 eggs, 2 tbsp milk, ½ tsp vanilla extract together with a pinch of salt. Coat the inside of your baking dish with butter, and toss the panettone into the egg mixture and allow it to sit for 10 minutes to soak in all the juices. Spread the mixture evenly into your baking dish and bake covered with aluminum foil for 20 minutes. Remove the tin foil and bake for another 5-10 minutes to brown the top and serve with butter. 

Ice Cream with Toasted Panettone Crumbs and Aged Balsamic Vinegar

This is a quick and easy dessert that is rich and filled with sweet and savory tastes. Preheat your oven to 350 degrees. Carefully tear your panettone into bite sized pieces. You want to tear, rather than cut, as tearing will allow for wispy, airy pieces that will toast beautifully in the oven. Place the torn pieces onto a baking sheet and bake until they begin to brown, roughly 7 minutes. Serve over ice cream with a drizzle of aged balsamic vinegar.

Panettone Breakfast Granola

When you want the taste of panettone, but not the weight or rich texture, this is a great way to savor it. Tear your leftovers into small pieces and bake on a sheet pan at 350 until toasty and crumbly. Sprinkle over your morning yogurt with fresh fruit, or to garnish a honey whipped ricotta dessert for a special finishing touch. 

Panettone Bread Pudding

For when you want that hearty, warming, decadent dessert, nothing beats a panettone bread pudding. Soaked in cream and eggs, and drizzled with an amaretto or malvasia cream sauce, there’s nothing subtle about this luscious dessert.

Panettone Bread Pudding

Serves 8

INGREDIENTS

For the pudding

▢ 1/2 loaf of Panettone, cut into small pieces
▢ 4 eggs
▢ 1 cup whipping cream
▢ 1 cup milk
▢ 1/2 cup granulated sugar

For the sauce

▢ 1 cup whipping cream
▢ 4 tbsp sugar
▢ 1/4 cup Amaretto or Malvasia wine

DIRECTIONS

1. Make the sauce first by dissolving the sugar into the whipping cream over low heat, stirring constantly. Add the Amaretto or Malvasia and stir to combine. Set aside.
2. Preheat the oven to 350°F.
3. Combine the eggs, milk, cream and sugar in a bowl and whisk together. Add the panettone and stir to evenly coat and allow to sit for 30 minutes.

4. Grease individual ceramic oven-safe ramekins with butter and fill halfway with the bread pudding. Bake until they have risen and are baked through, roughly 20 minutes. Serve with the Amaretto/Malvasia cream sauce. 

5. Mangiamo

While you can of course enjoy panettone slathered with pistachio whipped cream, or dipped into your afternoon tea, or toasted and spread with butter and flakes of sea salt, we love to incorporate its magic into other dishes. Getting creative with your leftover panettone? Tag us in your creations on Instagram, or let us know what you're making in the comments below.