What to Do With Leftover Panettone

Panettone leftovers? Don't Bin It, Bake It!

Ah, Panettone. That beautiful, fluffy, dome-shaped Italian Christmas sweet bread. Enriched with candied peel and sultanas, it's the taste of an Italian festive season. Here at Carluccio's, we believe the magic of Panettone shouldn't stop on Christmas Day!

So, what do you do when you find yourself with a slice or two (or perhaps half a loaf!) left over? The answer is simple: transform it! Panettone's light, airy texture and delicate flavour make it a wonderful base for post-Christmas baking.

We've gathered a couple of our favourite simple recipes to ensure not a single crumb of this magnificent Milanese treat goes to waste.

1. Simple Panettone French Toast 

This is perhaps the quickest and easiest way to use up those slices. The rich, buttery bread soaks up the egg mixture beautifully, turning into a truly luxurious French toast!

Ingredients:

• 2-3 thick slices of leftover Carluccio's Panettone (any variety will work and bring their own flavour twist)

• 1 large egg

• 50ml milk (full-fat or semi-skimmed)

• 1 tbsp caster sugar (optional, Panettone is already sweet!)

• A knob of butter for frying

• A sprinkle of icing sugar or a drizzle of honey to serve

Method:

1. Whisk the egg, milk, and optional sugar together in a shallow dish.

2. Dip each Panettone slice into the mixture, ensuring both sides are well coated but not completely soggy (it soaks up quickly!).

3. Heat the butter in a frying pan over a medium heat.

4. Fry the Panettone slices for about 2-3 minutes on each side until golden brown and cooked through.

5. Serve immediately with a dusting of icing sugar or a drizzle of good quality Italian honey. Delizioso!

 A Christmas Twist on a Classic: Panettone Bread & Butter Pudding

This is the ultimate comforting dessert, and Panettone elevates a classic British pudding into something truly special. The fruit and aroma of the Panettone mean you need very few extra ingredients!

Ingredients:

• 250g leftover Carluccio's Panettone, cut into roughly 2cm thick slices or cubes

• 50g unsalted butter, softened

• 2 large eggs

• 200ml double cream

• 150ml milk

• 2 tbsp caster sugar

• 1 tsp vanilla extract or a dash of Vin Santo (optional)

• A sprinkle of demerara sugar for the topping

Method:

1. Preheat your oven to 160°C (Fan 140°C/Gas Mark 3). Lightly grease an ovenproof dish (approx. 1.5 litre capacity).

2. Butter the Panettone slices lightly (or just use the cubes as they are). Arrange them in the prepared dish, slightly overlapping, or scattered if you've cubed them.

3. Whisk together the eggs, cream, milk, caster sugar, and vanilla extract/Vin Santo in a bowl or jug until well combined.

4. Pour the custard mixture evenly over the Panettone, gently pressing the slices down to make sure they all soak up the liquid.

5. Soak the pudding for about 10-15 minutes (or up to 30 mins if you have time) to allow the bread to fully absorb the custard.

6. Bake for 35-40 minutes until the top is golden and the custard is set with a slight wobble in the middle.

7. Sprinkle with demerara sugar for an extra crunchy top and serve warm with a dollop of fresh cream or vanilla ice cream.

And for a Quick Treat...

If baking isn't for you, simply toast thin slices of Panettone and serve with a scoop of Mascarpone and a drizzle of espresso or melted dark chocolate. It's an instant Italian dessert that’s ready in minutes!