Panettone

What exactly is this magnificent, sweet bread that is on shelves in markets and bakeries across the world that shows up around the holiday season?  Is such a massive dessert/breakfast snack the equivalent of the Italian Fruit Cake or Irish Soda Bread?  Well, tonight on Christmas I tasted my very first one.  I felt like a chef that was taking a leap into another universe I had simply not had the privilege of ever experiencing before.  Why have I not had this sooner!!!!!
 
Panettone = Delicious
 
Plump Raisins, Orange Essence, Bittersweet Chocolate... the fantastic aromatic and delicately sweet bread is the perfect accompaniment to tea and coffee and can be served and topped with a variety of condiments such as nutella, mascarpone, whipped butter or preserves; served alone is ideal when fresh and even warmed from the oven. 
 
Leftover Panettone should not be discarded.... oh no, that is a crime in itself!! In fact, having some for the following day is even encouraged for a beautiful brunch item or dessert idea many won't have at their next holiday party. Two fantastic and simple uses for any Panettone that is left over is to make French Toast or Bread Pudding!! 
 
William Sonoma has a wonderful Panettone French Toast recipe that is easy and super tasty!
 

A spongy golden Italian egg bread studded with dried fruits, panettone is traditionally served during the Christmas holidays. Here we transform this sweet bread into a delicious version of French toast.

Ingredients:

• 1/2 purchased panettone, about 1 lb.
• 3 eggs
• 1 cup milk
• Grated zest of 1 orange
• 1/2 cup fresh orange juice
• 1 Tbs. Cointreau or other orange liqueur (optional) 
• 3 Tbs. granulated sugar
• 1/4 tsp. ground cinnamon
• Freshly grated nutmeg, to taste
• Softened unsalted butter for brushing
• Confectioners’ sugar for dusting
• Warm maple syrup for serving

Directions:

Cut the panettone into 5 or 6 vertical slices, each 1 inch thick. Discard the end slices. Cut the remaining slices in half.

In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg. Pour the egg mixture into a large, shallow bowl (you may need 2 bowls) and add the bread slices. Soak, turning once, about 10 seconds per side.


Heat an electric griddle on medium heat and brush with butter. When the butter foams, add a few of the bread slices (do not overcrowd). Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook for a few minutes more per side until browned to your taste. 


Using a slotted metal spatula, transfer the French toast to serving plates, place them in the oven and turn the oven to 200°F. Repeat to cook the remaining bread slices.

Dust the French toast with confectioners’ sugar. Serve immediately with maple syrup.
 
Is Bread Pudding more your style?  What about Food Network's Rachael Ray's Eggnog Bread Pudding! 

Recipe courtesy of Rachael Ray

Eggnog-Panettone Bread Pudding

 

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Ingredients

• 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
• 3 whole eggs
• 3 egg yolks
• 3/4 cups sugar
• 2 cups half-and-half
• 1/4 cup rum
• 1 teaspoon vanilla extract
• 1/8 to 1/4 teaspoon freshly grated nutmeg
• Vegetable cooking spray
• Optional accompaniments:
• Vanilla ice cream
• Whipped cream

Directions

Preheat oven to 475 degrees F.
Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.