Leftover Panettone Recipe

During the holidays, you see panettone everywhere in Italy! Commercials on TV, gift baskets and basically on every Italian table as the dessert for Christmas. Every year, we would also find a panettone in the Christmas box my husband gets from his company, which by the way is soft and delicious.

In general, I prefer pandoro to panettone and when I saw this recipe on recycling panettone, I immediately knew I would love it. As the days leading up to the holidays have kept me busy, I never had to chance to try it out.

Taking the small window of opportunity before the New Year’s Eve dinner preparation comes around again, I decided to make this simple recipe on recycling panettone by Italy Magazine. I barely made any changes to the recipe except by reducing the quantity of sugar and serving it with whipped cream.

Leftover Panettone Recipe

Adapted from Italy Magazine

Ingredients

100ml milk
Classic Panettone 150 gr
20 gr butter
20 gr sugar
1 egg
20 gr almonds flakes

1. In a pot boil the milk, butter and sugar.

2. When it starts to boil, remove it from the heat.

3. Crumble the panettone and mix well so all the liquid is absorbed. Leave it aside to cool down.

4. Separate egg yolk from the whites. Add yolk to the mixture above.

5. Beat the egg whites until firm and gently fold them into the mixture.

6. Butter and flour 4 ramekins. Pour the mixture into ramekins (I used aluminum containers) and sprinkle almond flakes over each one.

7. Bake at 180C for 20-25 minutes.

8. Let it cool and dust with powdered sugar.

This recipe sure didn’t disappoint. I like this new twist of actually baking the panettone as it is nice to have something warm and comforting on a cold winter’s day. While you can serve it with chocolate ice cream and fruity sorbet as suggested by Italy Magazine, I served it with freshly whipped cream.

The only thing I would note is that I believe this recipe serves 4 but in my household, it will be a sparingly four servings. Personally, 3 servings would be right.