Panettone is an Italian staple that was a mainstay of Christmas season. This sweet, golden, and sour bread, studded with candied fruit, has become a British tradition.
The Milanese treat is so popular that some supermarkets say it’s now outselling our classic sticky, stodgy dessert, the Christmas pudding. Waitrose has seen panettone sales increase by 59% year over year.
Being half-Italian and proud of it, I’m happy to see Brits embracing the tradition. One of the best parts of Christmas as a child at my grandparents’ house was being presented with an eye-poppingly large wedge of panettone for breakfast — a tradition my mother and I dutifully keep today, with the grown-up addition of a glass of prosecco for good measure.
Still, I couldn’t eat a whole one and, inevitably, a good third remains untouched each year. The UK’s celebrity chefs have invented a variety of ways to use leftovers, such as trifle and crumble or delicious breakfast recipes. They pass the Italian taste tests.
Giulia Crouch gives verdict on a host of recipes celebrity chefs in the UK have come up with to use up your leftover panettone in style. Pictured: Giulia with the panettone treats
NIGELLA’S NAUGHTY SCRUMPTIOUS SIZZLER
Nigella’s panettone French toast
There are many exciting recipes that make use of leftovers in the days between Christmas and New Year. One of these is this. You can make it into a delicious brunch or breakfast, and adapt it to your liking. Plus, it’s super simple and is on the table in minutes.
First, I cut two doorstep slices of panettone because I’m very greedy. Next, beat two eggs with 60ml milk in a small bowl. Finally, add the mascarpone and mix it together in a large dish. Dip each piece in the eggy batter and let it sit for at least one minute. In the meantime, heat a tablespoon of butter and oil in a skillet.
Here comes the fun part. Let the slices cook in the pan until golden brown.
The panettone French Toast will not only look great but also make your home smell amazing.
Giulia said Nigella’s panettone French toast (pictured) is scrumptious and would go really nicely with crispy bacon and maple syrup
These can be served as Nigella suggests, with a sprinkle of icing sugar on top and some jewel-like pomegranate seed pieces. Or you can just go wild.
I’m nervous to put this in writing but I think this would go really nicely with crispy bacon and maple syrup, American-style.
Panettone is a great choice. It’s crispy but with a squidgy soft interior and cooks a little quicker than a normal piece of bread. It’s absolutely delicious.9/10
TIRAMISU BOOZE-FREE
Gennaro Contaldo’s panettone tiramisu
Giulia said Gennaro Contaldo’s panettone tiramisu (pictured) tastes nice but is nothing special as it’s just panettone with cream plonked on top
I love tiramisu, a favorite coffee dessert. What’s not to love? Rich layers of espresso, liquor-soaked sponge with sweet Mascarpone Cream. Heaven!
Gennaro, an Italian chef, has substituted the usual sponge fingers with slices of panettone. However, Gennaro does not use any alcohol to his dish.
As tiramisu recipes go, it’s straightforward. In a cup of coffee I soak the panettone pieces and place them into each dish’s bottom.
Beat two eggs yolks with 50g sugar and then add 250g mascarpone. Add the cream to the panettone and sprinkle with the powdered coffee.
It seems uninspiring, but I will reserve my judgment until after the tasting. As I was expecting, it is mediocre. Part of the joy of tiramisu is the different layers — but this is just panettone with cream plonked on top.
It still tastes nice but it’s nothing special. As for the use of panettone instead of sponge fingers, I’m not convinced. I don’t think the dried fruit in the panettone belongs in the dish and it’s a little weird combined with the coffee flavour.
I also think tiramisu should always incorporate booze — you can use rum or marsala or, for the ultimate coffee experience, pick Kahlua, a coffee liqueur, like my mum does. 4/10
CHOCOHOLIC’S PERFECT PEAR-ING
Thomasina Miers’s pear, panettone and choc trifle
Giulia said Thomasina Miers’s pear, panettone and choc trifle (pictured) has a nice contrast between mellow, cold cream and sharper, tangy fruits
This recipe was a great surprise to me. Poached pears topped with booze-soaked panettone, mascarpone custard and chunks of dark chocolate — it’s an undeniably good idea and easier to make than you might expect.
First, I peel, core and chop six pears. It’s tedious and slippery but, once my pears are under control, I start to poach them in a mixture of the juice of an orange, 150g sugar and a thumb-sized piece of grated fresh ginger. You need to beat four eggs yolks with 100g sugar and then fold in 500g of mascarpone.
To create a fluffy effect, whip three eggs whites until they form stiff peaks. Then fold the egg whites with marsala wine into the custard. It is absolutely dreamy. Before realizing I needed it to make the trifle, I eat a lot. At this point it’s really just an assembly job. The pears, the poaching liquid and thickly-cut panettone slices, as well as 50g of dark chocolate chunks. Finally, there’s that amazing mascarpone cheese.
Add flaked almonds and dark chocolate to the top. I set mine in the refrigerator for at least three hours. A trifle has a nice contrast of cold, creamy mellow cream and sharp, tangy fruit, however, there was just too much sweetness.
If I were to make it again I’d add a lot more booze and less orange. However, the panettone works well as a component and could be used in any variety of trifle. It’s an ideal soaker-upper of flavour while still retaining its shape. 6/10
BLINGY BREAD & BUTTER PUD
Nigel Slater’s marmalade panettone pudding
Giulia said Nigel Slater’s marmalade panettone pudding (pictured) is the ultimate comfort food and the best way to transform leftover panettone
Traditional bread and butter pudding is good — but I promise you, this is better. Panettone is a better alternative to white sliced bread, which then needs to be sprayed with sultanas.
Nigel Slater’s recipe also incorporates marmalade, which adds a little touch of bitterness that works perfectly against the cooked custard.
Slice 325g panettone into small pieces and then spread the marmalade onto each slice. Four eggs should be beaten with 500ml milk, three drops vanilla extract and four egg yolks. Half of your panettone slices should be placed in an ovenproof, buttered dish. Then, pour half the mixture over them. Repeat the process until everything’s used up and put in a 180c (355f) oven for 35 minutes.
The delicious aroma is complemented by the striking golden flecks of the marmalade which make it look even more beautiful. It’s best served warm, with some double cream. It’s the ultimate comfort food, and it is also a great way to use up leftover panettone. 10/10
Crowd-pleasing CUSTARD CRUMBLE
Panettone crumble, from online recipe website delicious.com.au, inspired by Italian food specialist Eataly’s panettone with custard
Giulia said Panettone crumble (pictured) can be whipped up in no time and is a definite crowd-pleaser – especially for little ones
Panettone and custard seems to be the trendiest dessert of the moment — in London restaurants at least. Eataly is a City-based restaurant and food hall that offers more than 40 varieties of panettone. They are also an expert on Italian bakery products.
Although I did go a bit off-track with this recipe I think it makes the dish even better.
Instead of making a crumb by pulsing panettones in a food processor and then toasting them in the oven for 20 mins, I cut it into smaller pieces and placed it in an Air Fryer (or a grill).
The panettone was done once it had become crispy. I then poured the custard, 800g of lemon zest-infused cream over them. Then I added mixed berries to my crumble and sprinkled a handful of flaked almonds on top.
Yum, yum, yum. This combination is amazing: the crunchy bread and the creamy custard that’s made with the creaminess of the custard. You could have lost the panettone completely by pulverizing it into a fine crumb.
You can whip it up in no time and it’s a definite crowd-pleaser — especially for little ones.8/10