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Ingredients

• ✓ panettone
• heavy cream
• dark chocolate
• egg
• milk
• white sugar

Instructions

1. 1 Heat 1/4 cup heavy cream in a saucepan over medium heat until almost boiling. Remove from heat and stir in chopped chocolate until chocolate is melted and ganache is smooth. Refrigerate for 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine remaining 1/4 cup cream, cubed panettone, eggs, milk, and sugar in a bowl and mix until well combined. Remove about 6 small tablespoons of panettone mixture and set aside.
4. 4 Remove ganache from fridge and beat with an electric blender until creamy.
5. 5 Grease a 6-cup muffin tin or line cups with paper liners. Spoon panettone mixture into the prepared muffin cups, filling each 3/4 full. Make an indention with your finger into each muffin and place 1 teaspoon of chocolate ganache inside. Cover with the 6 tablespoons panettone that were set aside.
6. 6 Bake in the preheated oven until golden, 15 to 20 minutes.

By SilviaG

Ingredients

• ✓ panettone
• mascarpone cheese
• orange juice
• orange marmalade
• egg
• cinnamon
• nutmeg
• olive oil

Instructions

1. 1 Slice panettone into 1 inch slices; cut each slice into 4 wedges. In a small bowl, whisk together the mascarpone, orange preserves, and orange juice. In a separate large bowl, whisk the eggs, cinnamon, and nutmeg.
2. 2 Heat the olive oil in a large skillet over medium heat. Dip the panettone into the egg mixture, coating well. Place into the hot oil; fry until golden brown, about 3 minutes per side. Serve with the orange mascarpone sauce.

By ANNASCHUBERT

Ingredients

• ✓ panettone
• ricotta cheese
• mascarpone cheese
• pistachio nut
• candied fruit
• white sugar
• dark chocolate
• cherry
• vin santo
• dark chocolate

Instructions

1. 1 Line a large bowl with plastic wrap to make a mold.
2. 2 Slice 1/2 inch off the top and bottom of the panettone. Cut another horizontal slice off the top. Slice remaining panettone vertically; cut each vertical slice in half.
3. 3 Mix ricotta cheese, mascarpone cheese, pistachio nuts, candied fruit, sugar, and dark chocolate together to make the filling. Mix in cherries to create a marbled effect.
4. 4 Lay the top panettone slice in the bottom of the mold. Sprinkle vin santo on top. Arrange vertical halves around the side of the bowl, overlapping slightly if needed. Sprinkle with more vin santo. Spoon 1/2 the ricotta mixture into the center, smoothing into corners using the back of a spoon. Lay second panettone slice on top; sprinkle with vin santo. Add remaining ricotta mixture, again smoothing down with the spoon. Cover with the bottom slice. Drizzle more vin santo and reserved cherry syrup on top.
5. 5 Cover with plastic wrap and place a plate on top. Add bags of beans to press down on zuccotto. Refrigerate until set, 8 hours to overnight.
6. 6 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
7. 7 Invert zuccotto onto a serving plate and peel off plastic wrap. Drizzle melted chocolate over the top.

By NazarBlue

Ingredients

• ✓ panettone
• milk
• egg
• cinnamon
• butter

Instructions

1. 1 Gather your ingredients.
2. 2 Whisk milk, egg, and cinnamon together in a shallow bowl.
3. 3 Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
4. 4 Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.
5. 5 Serve with warm maple syrup or your favorite toppings.

By Victoria Gellatly

Ingredients

• ✓ panettone
• cream cheese
• brown sugar
• vanilla extract
• salt
• egg
• milk
• heavy cream
• cooking spray
• butter
• sugar
• raspberry
• almond
• powdered sugar

Instructions

1. 1 Place cream cheese and brown sugar in a stand mixer fitted with the paddle attachment; beat at medium speed until smooth and creamy. Beat in vanilla and salt until well incorporated. Add eggs one at a time, beating until well blended. Gradually add milk and 1 cup cream, beating at low speed, until well incorporated.
2. 2 Lightly grease a 9x13-inch baking dish with cooking spray.
3. 3 Cut panettone loaf into 1/2-inch-thick slices. Arrange slices in 2 or 3 rows, overlapping slightly, starting from a short end of the baking dish.
4. 4 Pour cream cheese-egg mixture evenly over the panettone slices, gently shaking the baking dish to evenly distribute the liquid. Cover with aluminum foil and refrigerate, 8 hours to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Uncover the baking dish. Brush melted butter over the casserole; sprinkle with sugar.
6. 6 Bake in the preheated oven for 30 minutes. Rotate the baking dish 180 degrees and continue baking until the custard is set in the center, about 30 minutes more. Cover with foil during the last 10 minutes of baking to prevent overbrowning, if necessary.
7. 7 Meanwhile, beat remaining heavy cream and powdered sugar in a medium bowl using a hand mixer on high speed until semi-firm peaks form, 2 to 3 minutes. Serve casserole warm with whipped cream, raspberries, and almonds.

By Karen Rankin

Ingredients

• ✓ panettone
• egg
• white sugar
• heavy cream
• vanilla extract
• orange-flavored liqueur
• salt
• nutmeg
• lemon zest
• orange zest
• butter
• white sugar
• butter
• sugar
• orange liqueur
• water
• nutmeg
• salt
• egg

Instructions

1. 1 Arrange panettone bread cubes to fit compactly into a buttered 2-quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
2. 2 Whisk 3 eggs and 1/2 cup sugar together until sugar is dissolved and mixture becomes light yellow in color. Pour in cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in pinch of salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest: pour mixture over panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove bread pudding from the refrigerator, uncover, and dot the top of with 2 1/2 tablespoons butter; sprinkle with 2 tablespoons of white sugar.
5. 5 Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
6. 6 Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
7. 7 Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
8. 8 In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
9. 9 Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

By Lizzie Mac