Just Baking

The Christmas tree has been taken down; the ornaments, lights, and wreaths are wrapped and back in their respective boxes; and the new toys have finally found a home in the toy chest. But what about the one or two . . . or three Panettones you received from colleagues, or other representatives of Santa’s team, that still sit on the counter? 

Panettone loaves - lovely, large Italian breads shaped like a cylinder with a domed top - are made and consumed throughout the year in Italy. Here in the US, Panettones are widely seen during the winter holidays. Whether imported or made fresh, the bread’s spongy texture is light and irresistible. Some are found with candied fruits, some with raisins. But how can they be used, other than toasting slices and adding a bit of jam? Incorporate them in your meals.

Thick Panettone slices make excellent French Toast.  But, it’s also great fun to stuff the cylindrical loaves. How? Ice cream is the easiest after carefully scooping out the inside of the Panettone. After returning the stuffed bread into the freezer to harden, the Panettone can then be sliced and served with or without a caramel, chocolate, or some other sauce.  Or, the bread can be filled with a folded mixture of whipped cream (heavy cream whipped to stiff peaks), toasted hazelnuts, and mixed candied citrus peels (or whatever else is preferred). Chill the filled Panettone for at last 30 minutes. Slice and serve with a honey sauce and sprig of mint.

Stuffed bread not for you? Maybe one of the ideas below will spark your interest.

• Michael Chiarello has a wonderful recipe for Panettone Stuffing. Country Living has a good recipe, too, but Michael is a whole lot more handsome to ogle at with starry eyes.
• Marie @ Proud Italian Cook, who is yet to blog anything but fabulous recipes, has a Panettone stuffed with Pistachio Cream.
• Panettone Panzanella with Pancetta and Brussels Sprouts, a recipe from epicurious
  Cranberry Panettone Pudding  
• Panettone Trifle 
• Panettone, ricotta and peach cake

Or, Bread Pudding, traditional or with eggnog. This is the recipe I used this year. It worked out very well!

Panettone Bread Pudding
(adapted from Giada De Laurentiis’s recipe)

1 Panettone, cut into 1″ cubes
Zest of one orange (I used 2 tangerines)
1 cups sugar
9 large eggs
1 ½ cups heavy cream
2 ½ cups milk
¼ cup Grand Marnier, or other orange liquer  (I omitted)

Butter a 13″x9″ or two 8″x8″baking dishes; spread the Panettone cubes evenly in the dish. In a medium-sized bowl, rub the orange zest into the sugar.  In  a large bowl, whisk together the eggs, cream, milk, sugar and zest, and Grand Marnier until well-combined.  Pour mixture over the panettone cubes, and press the cubes down with a spatula, causing them to absorb some of the liquid.  Preheat oven to 350 degrees F.  Let bread-and-custard mixture sit for 30 minutes; visit it occasionally to press the bread down into the custard. Bake on bottom rack for 50 to 60 minutes, or until top is golden-brown and springs back when touched (add 20 to 30 minutes to baking time if your oven is tiny, like mine).  Let cool for at least 3 hours (overnight is even better).  Serve with a dusting of confectioners’ sugar or cocoa powder, or a blob of creme fraiche and chocolate shavings.   Serves 8 to 10.

From this Italian to you -  Mangiare bene! Eat well!