Panettone is one of the many holiday sweets I look forward to every year. Its balance between the moist, soft, fluffy inside and crunchy nut exterior is precious. Apparently the aroma of this bread permeates villages throughout northern Italy this time of the year. Ah, I yearn to be there at this very moment! As a result of my panettone obsession, I tend to buy a lot more than I can eat before it goes stale. Fortunately, there are several ways to cooking panettone even after it loses its delicious soft texture. For example, it makes a distinctive fruity french toast and bread pudding.
Below are 8 ways to use stale panettone:
- Panettone Bread Pudding
- Cardamom and Orange Panettone Toast
- Panettone French Toast
- Arugula and Roasted Fruit Salad with Panettone Croutons
- Panettone Stuffing
- Panettone Panzanella with Pancetta and Brussels Sprouts
- Eggnog-Panettone Bread Pudding
- Grilled Panettone with Strawberry Ice Cream and Almonds
12-23-2008 @11:49AM Almost Vegetarian said... What wonderful ideas. And, considering that we get Panettone the way other families get fruit cake (the Italian relatives motto: "Why give one when you can give two, and if two is good, three is better, and if three is better, then four is even ... "), these are barely enough suggestions!
Cheers.
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