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(18 Posts)
Deedaa Sat 03-Jan-15 21:52:34

I butter both sides of a slice of panettone, sprinkle it with icing sugar an fry until it caramelises (or more probably burns when I do it!) Serve hot from the pan with a dollop of ice cream.

J52 Sat 03-Jan-15 14:08:57

Made a winter version of summer pudding. It was great. x

glammanana Sat 03-Jan-15 13:11:37

Anya Same in this house not even any crumbs left !! but I am certainly going to buy one of the reduced ones on offer at Supermarket and do Absent's recipe for sure.

Anya Sat 03-Jan-15 11:02:40

Left over? Panettone?

NanKate Sat 03-Jan-15 10:50:36

Thanks for all these yummy suggestions. Also your recipe looks fab Absent flowers

kittylester Sat 03-Jan-15 07:14:34

Stop it absent11. I can't eat it and it smells delicious when DH toasts it - now you add marscapone to the mix! envy

absent Sat 03-Jan-15 06:57:25

Toasted panettone is delicious with mascarpone.

kittylester Sat 03-Jan-15 05:29:14

I use Marsala wine in recipes loads - mostly savoury one too phoenix.

DH just toasts panettone under the grill every morning though I have made a bread and butter pudding with it too!

absent Sat 03-Jan-15 03:30:11

I make chicken liver pâté flavoured with Marsala too, as well, of course, as zabaglione.

Anne58 Sat 03-Jan-15 00:53:09

So it's not only me that uses Marsala wine in recipes!

Although I must admit my 2 favourites are both savoury recipes!

absent Sat 03-Jan-15 00:24:11

Budino di Panettone is the classic Italian way to use up leftover panettone.

unsalted butter, for greasing
200 g panettone, thinly sliced
1 tablespoon Marsala
2 tablespoons brandy or rum
300 ml milk
300 ml single cream
100 g caster sugar
finely grated rind of 1 lemon
pinch of ground cinnamon or allspice
3 large eggs, lightly beaten
grated plain chocolate or chopped blanched almonds, to decorate

1 Preheat the oven to 170°C/Gas Mark 3. Grease a 1-litre pudding basin with butter.

2 Put the panettone slices in a shallow dish and pour the Marsala and brandy or rum over them.

3 Pour the milk and cream into a pan, add the sugar, lemon rind and spice, stir to dissolve the sugar and bring just to the boil over low heat. Remove the pan from the heat and set aside to cool slightly

4 Add the milk to the beaten eggs, whisking constantly.

5 Put the panettone slices into the prepared pudding basin and pour the custard over them.

6 Put the basin into a roasting tin and pour in boiling water to come about halfway up the sides. Transfer the roasting tin and basin to the oven and bake for about 1 hour or until set.

7 Remove the roasting tin from the oven, lift out the pudding basin and leave to cool, then chill in the refrigerator for at least 1 hour.

8 Run a round bladed table knife or palette knife around the inside of the basin, invert the pudding on to a dish and shake gently to unmould. Serve in slices sprinkled with grated chocolate or chopped almonds.

merlotgran Fri 02-Jan-15 23:06:12

DD made a great Pannetone Ice Cream Cake last year. Slices of pannetone were layered with ice cream then frozen. I'll have to ask her where she got the recipe.

Mishap Fri 02-Jan-15 22:51:15


glassortwo Fri 02-Jan-15 22:13:12

grin great minds.

glassortwo Fri 02-Jan-15 22:12:42

I made a gorgeous bread and butter pudding (so I have been told as I dont eat it)last year to use ours up, seemed to go down well.

Grannyknot Fri 02-Jan-15 22:12:38

It makes a fab bread and butter pudding ...

Bez Fri 02-Jan-15 22:12:32

Makes lovely light bread and butter pudding.

NanKate Fri 02-Jan-15 22:08:14

Do you have any easy recipes to use up Panettone ?