I love panettone and I always buy one at Christmas. We often get given one or more too, so we are sometimes left with it after New Year. Although it is hard to believe, we sometimes get a bit fed up with eating panettone so I like to use it in recipes too. Here are three ideas.
- Use it in trifle. There are many ways of making trifle. Some use jelly; some scorn those who use jelly and prefer to use just fruit juice. Others (myself included) like to slosh in large quantities of sherry, although I’m usually cooking for my children and my teetotal husband so I can’t always do this. There are debates on what kind of cake to use for the base but it cannot be denied that panettone makes a delicious trifle base.
- Eggy bread. Some people call this French toast but I have always called it eggy bread. Whisk up an egg, a good splash of milk or cream, and some sugar. You can add some cinnamon too if you like it. Cut a slice of panettone and dip it in the egg mixture. Make sure it stays in the mixture long enough to soak up lots of eggy stuff on both sides and give it a good prodding with a fork to help the absorption process. You will probably find that one egg will do one or two slices. Then carefully place the slice in a pan of hot oil or butter and fry it on both sides. Sprinkle it with sugar and serve it with cream.
- Bread and Butter Pudding. Cut some slices of panettone, butter them on both sides, and put them in an ovenproof dish. Beat together a carton of cream, 200ml whole milk, 50g of Demerara sugar and 3 eggs. You can add spices such as cinnamon, cloves or nutmeg too, as well as dried fruit. Pour the mixture over the panettone. Dot some butter on top and sprinkle with Demarara sugar. Bake at 180 degrees for about 35-40 minutes. Serve with cream or ice cream.