Leftover Panettone Recipe Ideas

Wednesday, December 28, 2011
We usually get quite a few boxes of Panettone for Christmas but we also make it! You can just eat so much of this in just toast! Recipe at the bottom for this amazing bread. Here are some recipes to use with leftovers too.
Actually we love this kind of bread in these baked breakfast brunch style dishes. We usually make so much we can't possibly finish all the Panettone with just making it as toast.

Ham, Sausage and Egg Strata Recipe

1 batch of  stale panettone (about 4-5 cups cubed)
4 eggs
1 cups heavy cream
1 cup milk
4 Tablespoon butter
1 pound leftover cappicola ham or Italian sausage, cubed or sliced pepperoni, (you can also serve bacon on the side)
Optional additions: Mushrooms, chopped peppers, onions, olives, or any other of your favorites
2 cups, shredded blended cheeses (mozzarella, provolone, asiago, fontina cheddar)
1/4 teaspoon garlic powder, oregano, parsley, salt and pepper
dash of cayenne pepper optional

Place butter in a 13 x 9 baking dish. Melt in a 350 degree oven. Take out of the oven and add the bread cubes to the pan. In a mixing bowl beat eggs, cream, cheese and spices together.  Pour over bread, sprinkle with more cheese and bake at 350  degree oven until browned.

Fruit Baked Italian French Style Toast

1 batch of  stale panettone (about 8 slices)
4 eggs
1 cups heavy cream
1 cup milk
4 Tablespoon butter
1 cup blueberries
1 cup raspberries or blackberries you can also use apples, peaches, or your favorite fruits
 1/2 cup combination of cinnamon and sugar mixed
1 container of soft honey and nut cream cheese or just plain cream cheese

Place butter in a 13x9 baking dish or two 8x8 disposable pans. Melt butter in the pan in a 350 degree oven.  Spread slices of stale panattone with cream cheese. Place bread into the baking dish into the butter. In a mixing bowl beat eggs, cream till well mixed. Pour over the bread, add the fruit to top evenly,  sprinkle with cinnamon sugar.

Homemade Panettone

12 eggs
1 3/4 cups sugar
1 3/4 cups oil
A pinch of salt
1 tablespoon brandy
about 1 cup raisins and/or candied fruit (optional )
3 lemons zest
2 oranges zest
2 envelopes of dry traditional yeast, mixed with 2 cups of warm water and 3 tablespoons sugar
Flour, as much as needed [about 6 1/2 to 8 1/2 cups]

For egg wash
2 egg yolks beaten with 2 tablespoons water

Mix yeast in warm water to dissolve (luke warm to touch) then add 3 tablespoons sugar to this, stirring together. Beat eggs and rest of sugar together.  Add all the rest of the ingredients adding the flour a little at a time to make a soft dough adding the, zests then raisins or fruit last. Knead the dough until smooth. Let rise in a warm spot for two hours. Punch down rise again for another hour after placing small portions or balls of the dough into your prepared loaf pans or other lined style pans with parchment or greased pans. Bake at 325 degree oven and  brushing the tops with beaten egg yolks bake until light browned on top.  Place on wire racks to cool.

Check out these other Christmas Traditions: