If you’re in the unlikely position of having leftover panettone, this pudding recipe is a delicious way to use it up…
Whether it’s a ciambella on the sideboard for the grandchildren after school, or a pandoro or panettone to enjoy over the Christmas season, you will almost always find a slice of cake to hand in the Italian household.
And after a celebration like Christmas, once the enthusiasm for yet another slice of panettone finally begins to wane, there are many ways to transform it into something special.
Panettone is often substituted for bread in an Italian version of bread and butter pudding (although the panettone should never be buttered). Stale ciambella can be used for the base of zuppa inglese (which is like a trifle) or instead of biscuits in a tiramisù. In both cases the cake is briefly dipped in alcohol or coffee first.
That said, the simplest and perhaps best way to eat a slice of cake that has gone a little past its best is to simply dip it in a glass of Vin Santo and enjoy it for what it is!
Panettone Pudding | Pane Perduto con Panettone
➤ Serves: 2
➤ PREPARATION: 10 minutes
➤ COOKING: 5 minutes
Ingredients:
- 1 large free-range egg
- 2 tbsp single cream
- 2 thick slices of stale panettone
- 25g unsalted butter
- 125g fresh strawberries
- 1-2 tbsp icing sugar
Instructions:
- Beat the egg in a large, flat-bottomed dish and stir in the cream. Dip the slices of panettone into the egg mixture and turn them several times so they are thoroughly coated.
- Once the egg mixture has been completely absorbed, heat the butter in a frying pan and, once hot, add the slices of panettone. Cook until golden and crispy on one side, then flip it over and cook for another few minutes on the other side, again until crisp.
- Once cooked, arrange the slices on a serving plate with the strawberries and dust generously with icing sugar. Serve immediately.
Find more delicious recipes and learn how to use leftovers, Italian-style
Words and recipe by Mario Matassa