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

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


Toast it for breakfast.
I recently saw a recipe using pannetone in bread pudding.
It sounded good, but I'll be darned if I can remember where I saw it.

gloria p

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.

I never tried one before I bought one at Safeway the other
day. I was kind of disappointed at the texture. The flavor
is fine, though.

I sprinkled dark rum on it. Better.

I may try rum and maple syrup next.

--Blair
"Getting drunk makes me forget the
disappointment."

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

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

It will freeze fine for a few weeks, well-wrapped.
But you can use it in bread pudding or trifle.

On Mon, 22 Dec 2003 19:44:47 -0000, "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
>

1. toasted with butter or homemade jams
2. dipped in cafe au lait (or cappucino)-- just enough to moisten in
slightly
3. excellent in bread pudding -- use it when challah or croissants are
listed in the recipe.
readah

On Mon, 22 Dec 2003 17:45:54 -0800, readah >
wrote:

>On Mon, 22 Dec 2003 19:44:47 -0000, "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
>>
>
>1. toasted with butter or homemade jams
>2. dipped in cafe au lait (or cappucino)-- just enough to moisten in
>slightly
>3. excellent in bread pudding -- use it when challah or croissants are
>listed in the recipe.
>readah


It makes great french toast.


circe

Blair P. Houghton > wrote:
>
>I may try rum and maple syrup next.

So I did, tonight, and wow.

This is the way to go.

Dark rum and Grade-B syrup.

--Blair
"Bullseye."

"Blair P. Houghton" > wrote in message
news
> 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.
>
> I never tried one before I bought one at Safeway the other
> day. I was kind of disappointed at the texture. The flavor
> is fine, though.
>
Ours is imported from Italy. The brand name is Alemagna.

Joyce

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
>
>

If you already cut the panettone, well all those options: pudding,
dipping, are great. If you have a whole panettone there are sevaral
recipes you want to try. An excellent one comes to my mind:

Carve the panettone from the bottom. Reserve a slice to close it
afterward. Soak the inside with Cointreau. Mix the crumbs with
zabaglione cream. Put the mix back into the cavity. Place the slice back
to close the opening. Pour on top a chocolate ganache. Superyummy!

Ciao, Anna Maria


www.annamariavolpi.com

Pannetone makes a really fine tasting bread pudding. Be sure to butter
the pieces as you build the pudding.

Just a Jeanie