Italian Panettone Holiday Bread

This makes a very good french toast. The last couple of years we have had this for New Years brunch along with champagne and some other items. I am sure though that Italians have different uses for this holiday bread. Are there any Italians on the forum...

Btw, this is not a cheap bread... generally around 27 dollars for a loaf at Italian stores. Much less at Trader Joe.

Tim

It also make a fantastic bread pudding.

It also make a fantastic bread pudding.

Amen!

I never developed a taste for Panettone; maybe another try this year.

Ok, I have to make room for a bread pudding somewhere in the menus. Wondering what sauce to use though. Bourbon maybe or perhaps an amaretto sauce that I have never tried.

Tim

While generally not a fan of Rachael Ray, I've used this recipe a few times: Eggnog-Panettone Bread Pudding. Quite tasty.

In addition, there are several recipes for versions of Panettone that can be made in a bread machine (Google search).

I use the leftovers to make a jazzed tiramisu - dribble some sweet Marsala [ or any other liquor. I've used Vin Santo, Marasca, Elderflower, cooked grape must ...whatever I have more of or want to finish off ] on the slices. Layer with Mascarpone thinned with a little fruit syrup or liquor with or without diced dried figs or other dried fruits. Let it sit a good few hours.
The combos depend on what is in the pantry but the Marasca liquor and Amarena cherries in the mascarpone or fig/Marsala are very good combos. IF you have extra eggs, a coffee zabagione with Marsala is terrific.
This is one of those what you have on hand to reincarnate dishes that I find challenging and rewarding. Don't ask for specifics though because I've never made it twice the same. Follow a good tiramisu recipe and tweak to your taste and ingredients.

Ooh, Christina, what a good idea!