Joyce wrote:
> We've been given a large pannetone which is going to take ages to eat as it
> is. Are there any recipes that it can be used in?
>
> I never know whether it is treated as a cake or a bread.
>
> Joyce
>
>
Bread pudding was what came to mind or me. Last night I had a bread
pudding made with croissants, and it was decadent. You should be able
to use a standard recipe and substitute pannetone for the bread, and
perhaps reduce or eliminate the raisins, or use another fruit like
golden raisins that is more compatible with the fruit in the pannetone.

Steve
--
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
Tools by Steve Bottorff Copyright January 2002 Knife World Publications
www.sharpeningmadeeasy.com
E-mail: steve AT sharpeningmadeeasy DOT com