What to do with leftover panettone? Check out 5 recipes to avoid waste

You certainly already know the scenario: that tempting box of panettone appears at the end of the year, irresistible in the first slices. But as the days go by, the leftovers start to pile up. Abandon them? Never! The solution? Give panettone a new life, transforming it into creative and delicious recipes.

Six chefs share ideas for Easy and tasty recipes to use up leftover panettone . Ready to get your hands dirty?

Check out 5 recipes to use up leftover panettone:

Panettone Pudding, chef Greta Guedes, from Quichiki

“Pudding is easy to make, cold and has an extra something when made from panettone. This recipe is always a hit and comes together super quickly. Panettone adds flavor and structure at the same time”, says Greta Guedes, from Quichiki. “And it’s very good accompanied by a glass of sparkling wine.”

Ingredients:

Pudding

2 and a half cups of whole milk
1 can of condensed milk
1 tablespoon butter
3 whole eggs
Cinnamon to taste
Panettone “leftovers”

Syrup

1 cup of sugar

Panettone pudding recipe:

In a blender, beat whole milk, condensed milk, butter, eggs and cinnamon. Place a pudding mold (with the hole in the middle) on the heat, pour in the sugar and stir until it becomes syrup.

Cut the panettone (or chocolate panettone) into thin slices and cover the sides of the pan and the center, pressed with your fingertips. Pour the mixture you blended into the blender until it becomes a homogeneous cream. Cover with aluminum foil and bake for 45 minutes in a bain-marie. Put it in the fridge and only unmold it the next day.

Panettone French Toast, by chef Francisco Soligon, from Nonna Rosa

“The classic here at home is the panettone french toast. It is already present at Christmas and is even better when made from chocolate or fruit panettone”, says pastry chef Francisco Soligon, from the Nonna Rosa restaurant.

Ingredients:

1 and 1/2 cup of milk
2 eggs
1/2 cup sugar
Vanilla extract to taste
Cinnamon to taste
Oil for frying

Panettone French Toast Recipe:

Cut generous slices of panettone and dip them in a mixture of milk, two eggs, sugar, vanilla extract and cinnamon. Fry in hot oil or bake for a lighter version, and finish with sugar and cinnamon. A simple way to add flavor to your morning coffee or afternoon tea.

Toasts of panettone by chef Helena Mil Homem, from St. Chico bakery

“I recommend making panettone toast. When cold, I leave it in a tightly closed jar and eat it throughout the day, for a quick snack – plain or with jam – or to accompany a coffee”, says chef baker, Helena Mil Homem from St Chico bakery.

Ingredients:

Leftover panettone

Panettone toast recipe:
Cut the slices of leftover panettone into squares of 4 cm each. Place in the oven at 200 degrees for approximately 6-8 minutes. Let it cool well and store in an airtight container.

Panettone Toast, by chef Mari Adania, from Feliciana Pães

“I make this recipe when the panettone has become very dry, as it has been poorly stored. And then I save it by making a French toast. It goes very well if the idea is to have a post-Christmas brunch”, says Mari Adania, chef at Feliciana Pães.

Ingredients:

1 cup of milk
2 eggs
Butter
Honey or Maple Syrup
Cream ice cream

Panettone toast recipe:
Dip the slices in a mixture of milk and beaten eggs. Then toast the panettone slices in butter until golden and crispy. Serve with a generous layer of honey or maple syrup and, as an extra tip, add a scoop of ice cream on top.

Panettone ice cream from chef Diego Gimenez, from Trio restaurant

“This is for those who want to go beyond the obvious: transform panettone into creamy ice cream. Even to accompany another dessert or just with a hot chocolate sauce on top”, says the chef of the Trio restaurant, Diego Gimenez.

Ingredients:

500ml fresh cream
1 can of condensed milk
1 teaspoon vanilla extract
200g traditional panettone or crushed chocolate

Panettone ice cream recipe:

Beat the fresh cream until it is firm. In another bowl, mix the condensed milk, vanilla extract and traditional or crushed chocolate panettone. Then, incorporate this mixture into the whipped cream. Place in the refrigerator for two hours. Beat with a mixer until creamy and return to the refrigerator. Do this process two more times. Last time, leave it in the fridge for at least 4 hours and it’s ready.

See also – CNN V&G Tasting: The best traditional panettone of 2024 in São Paulo

In total, 24 traditional panettone were tasted blindly by journalists and presenters from CNN Brasil. Check out the winners here.

Natal Luz de Gramado expects more than 2 million people in 88 days

The post What to do with leftover panettone? Check out 5 recipes to avoid waste appeared first on CNN Brasil V&G.

Source: CNN Brasil