Usually at this time of year I end up throwing away leftover panettone. This year I found a solution, one that uses up panettone leftovers and makes something genuinely delicious—so good, in fact, that it's won over the hearts and minds of several panettone-haters at SE HQ.
'panettone' on Serious Eats
If you have some panettone turning stale and want something different than French toast, consider making it into ice cream.
This rich bread pudding makes use of a seasonal favorite: panettone. The creamy, soft base is accented with raisins and candied citrus.
At Serious Eats: New York, we've been on a hunt for good panettone, and have found a few we like: a tender fruitless version from Eataly and a plump raisin-studded number from Sullivan Street Bakery. But we know from past panettone coverage that the soft sweet loaf is a terribly polarizing foodstuff. Tell us: do you like panettone? »
I didn’t realize how polarizing panettone could be until this post two weeks ago. “A joyless mass of dry cake polluted with unpleasant bits of dried fruit”? Harsh words from the Guardian. I’ve always been a fan of panettone,...
"[A] joyless mass of dry cake polluted with the unpleasant bits of dried fruit that even your Nan wouldn't eat, dusted with a cloying layer of elderly icing sugar and wrapped in a box with a ribbon." That's how Guardian blogger Tim Hayward describes panettone, which he goes on to call "an elaborate Italian joke." The big, red, bell-shaped box is fast becoming the Christmas gift (and re-gift) of choice, and, like its predecessor, the fruitcake, is considered something of a burden to the recipient. Well, fruitcake has always had its defenders (how else has it continued to make the rounds?), so I'll be panettone's. Unlike fruitcake, panettone is a tender brioche that can be baked into bread pudding or...