Christmas is over, now what? … do you do with all the leftovers? Let’s start with dessert… panettone to be exact. One of my favorite ways to use up leftover panettone is Italian style French toast. I just substitute slices of panettone for white bread.
Great served with leftover orange salad. It’s definitely not a traditional pairing, but the somewhat sweet savory taste of the oranges with the sweet panettone toast is a nice combination.
The other additive to this breakfast treat is limoncello syrup. I know, right? It’s as simple as mixing about a tablespoon of limoncello with one-half cup powdered sugar, whisk well, and drizzle over the hot toast. Oh yeah!
And if you have leftover pancetta from your meat and cheese appetizer platter, it makes a great meat/protein to add to this breakfast or brunch item.
But wait! Ricotta stuffed panettone is also an option and oh so good. Sometimes trying to slice a round cake into even slices just doesn’t come out well, so cut a pocket into a thick slice and stuff it with fresh ricotta. You can thank me later. 🙂
- 2 eggs (can be whole eggs, 1 whole egg & 1 egg white, or 2 egg whites)
- 1/2 cup milk (or fat-free half & half)
- 1 teaspoon vanilla
- 1 teaspoon sugar (regular sugar or sugar substitute if you prefer)
- 1-2 tablespoons butter (for greasing the skillet)
- 3-4 slices of panettone
- Heat skillet or griddle to 400 degrees
- Mix together eggs, milk, vanilla and sugar.
- Cut panettone into pieces (I usually cut them in half or thirds since a slice of panettone is so large).
- Dip bread into egg mixture coating both sides.
- Melt half the butter in skillet or griddle
- Lay bread pieces into skillet - do not overcrowd.
- Turn over when one side is done, cook other side thoroughly, and remove from pan.
- Ready to serve!
- Limoncello syrup, maple syrup, or just plain butter all compliment the toast.
Another use for leftover panettone is bread pudding. This is especially good if the panettone has dried up a bit, which can happen sometimes. Here again I just substituted panettone for the bread ingredient.
- 4 cups panettone cut into large cubes
- 4 eggs beaten
- 2 1/4 cups milk
- 1/4 cup sugar (see notes below)
- 1 tablespoon vanilla
- 1 teaspoon fine shredded orange or lemon peel (optional - see notes below)
- 1/4 cup butter
- 1/4 cup sugar
- 1 beaten egg yolk
- 2 tablespoons water
- 1-2 tablespoons bourbon
- Beat eggs together with milk, sugar, and vanilla.
- Put bread cubes into an ungreased 2-quart baking dish.
- Pour egg mixture evenly over bread cubes.
- Press mixture lightly with back of a large spoon.
- Bake at 350 degrees uncovered for about 40-45 minutes. Should be slightly puffy.
- Test doneness by inserting knife into mixture - it should come out clean.
- Ready to serve as is or with limoncello syrup or bourbon sauce.
- Melt butter in a small saucepan.
- Stir in sugar, egg yolk, and water.
- Cook and stir mixture over medium-low heat 5-6 minutes or until sugar dissolves and mixture boils.
- Remove from heat - stir in bourbon.
- Serve warm over bread pudding.
- I lowered the sugar from the original recipe from 1/2 to 1/4 because panettone is already a sweet bread.
- Since panettone contains fruit you don't need to add orange or lemon peel. I think it is nice sprinkled on the bread pudding before serving.