Zesty, sweet, and wonderfully festive, panettone brings a taste of Italian holiday magic to any celebration. This beloved bread, studded with dried fruits and citrus, is surprisingly versatile beyond its traditional form. From breakfast treats to decadent desserts, we’ve gathered 20 delicious ways to enjoy panettone this season. Get ready to be inspired and make your holidays even more memorable with these creative recipes!
Classic Italian Panettone with Candied Fruits
Ditch the store-bought version—this homemade panettone will transform your holiday table. Dreamy, buttery dough packed with jewel-like candied fruits creates that iconic domed beauty you’ll proudly display before devouring.
Ingredients
– 4 cups bread flour (I always use King Arthur for reliable rise)
– ½ cup granulated sugar
– 1 packet active dry yeast (check expiration date—fresh yeast is non-negotiable)
– ¾ cup whole milk, warmed to 110°F (test on your wrist like baby formula)
– 3 large eggs at room temperature (they incorporate better when not cold)
– ½ cup unsalted butter, softened (European-style butter adds extra richness)
– 1 tsp fine sea salt
– 1 cup mixed candied citrus peel and cherries (I chop mine into smaller pieces for even distribution)
– ½ cup golden raisins (plump them in warm orange juice first for extra flavor)
Instructions
1. Combine warm milk, yeast, and 1 tablespoon sugar in a small bowl and let sit for 5 minutes until foamy.
2. Whisk flour, remaining sugar, and salt in a stand mixer bowl fitted with a dough hook.
3. Pour yeast mixture and eggs into dry ingredients and mix on medium speed for 3 minutes.
4. Add softened butter in three additions, mixing for 5 minutes after each until dough becomes smooth and elastic.
5. Mix in candied fruits and raisins until just incorporated—don’t overmix or fruits will bleed color.
6. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 2 hours until doubled in size.
7. Punch down dough and shape into a round ball, creating surface tension by pulling edges underneath.
8. Place dough in a 6-inch panettone mold or tall-sided cake pan lined with parchment paper.
9. Let rise uncovered for 1 hour until dough reaches just below the rim of the pan.
10. Brush top with beaten egg and make a deep cross cut in the center with a sharp knife.
11. Bake at 350°F for 40-45 minutes until deeply golden brown and internal temperature reaches 190°F.
12. Immediately insert skewers through the bottom and hang panettone upside down to cool completely—this prevents collapsing.
Keep this masterpiece hanging overnight for the perfect airy crumb. The buttery richness mingles with bright citrus notes in every tender slice—toast thick slabs for breakfast or layer with mascarpone for an epic holiday trifle.
Chocolate Chip Panettone Bread Pudding
Pulling together holiday leftovers just got delicious. Transform that slightly stale panettone into a showstopping dessert that’ll have everyone asking for seconds. This chocolate chip version brings cozy Italian vibes with zero fuss.
Ingredients
– 1 (1 lb) panettone, torn into 1-inch chunks (day-old works best for absorption)
– 2 cups whole milk (I swear by whole for maximum creaminess)
– 3 large eggs, room temperature (they incorporate smoother)
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar, packed (adds that caramel depth)
– 1 tsp pure vanilla extract
– 1/2 cup semi-sweet chocolate chips (I prefer Ghirardelli for quality melt)
– 2 tbsp unsalted butter, melted (for that golden crust)
– Pinch of salt (balances the sweetness perfectly)
Instructions
1. Preheat your oven to 350°F.
2. Grease an 8×8-inch baking dish thoroughly with butter or cooking spray.
3. Arrange the torn panettone chunks evenly in the prepared baking dish.
4. Sprinkle chocolate chips evenly over the panettone layer.
5. In a medium bowl, whisk together milk, eggs, granulated sugar, brown sugar, vanilla extract, and salt until fully combined.
6. Pour the milk mixture slowly over the panettone, ensuring all pieces are saturated.
7. Press down gently on the panettone with a spatula to help absorption.
8. Let the mixture sit for 15 minutes to allow the bread to fully soak up the custard.
9. Drizzle melted butter evenly over the top surface.
10. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set.
11. Insert a knife into the center – it should come out clean when done.
12. Remove from oven and let cool for 10-15 minutes before serving.
Heavenly warm from the oven, this bread pudding delivers custardy centers with crispy golden edges. The chocolate chips melt into gooey pockets that complement the panettone’s citrus notes beautifully. Serve it with a dusting of powdered sugar or a scoop of vanilla ice cream for the ultimate holiday dessert upgrade.
Panettone French Toast with Maple Syrup
Unlock holiday breakfast magic with this Italian-inspired upgrade. Transform that gorgeous panettone into the most decadent French toast you’ll ever make—crispy edges, custardy center, and pure maple syrup bliss.
Ingredients
– 1 loaf panettone, sliced into 1-inch thick pieces (day-old works best for structure)
– 4 large eggs, preferably room temp for better emulsion
– 1 cup whole milk (the richness makes all the difference)
– 1 tsp pure vanilla extract (skip the imitation stuff here)
– 1/2 tsp ground cinnamon (I always add an extra pinch for warmth)
– 1/4 cup granulated sugar
– 4 tbsp unsalted butter, divided (for that golden crisp)
– Pure maple syrup for serving (the real deal—no pancake syrup substitutes)
Instructions
1. Whisk 4 large eggs in a shallow baking dish until fully blended.
2. Pour 1 cup whole milk into the egg mixture and whisk vigorously for 30 seconds.
3. Add 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 cup granulated sugar to the custard base—whisk until sugar dissolves completely.
4. Dip one 1-inch thick panettone slice into the custard mixture, pressing gently to absorb liquid for 15 seconds per side.
5. Melt 1 tbsp unsalted butter in a large non-stick skillet over medium heat until bubbling but not browned.
6. Place the soaked panettone slice in the hot skillet—cook for 3-4 minutes until the bottom develops deep golden-brown crust.
7. Flip the French toast using a spatula—cook the second side for another 3-4 minutes until equally golden.
8. Transfer the cooked slice to a wire rack (this prevents sogginess—game changer!).
9. Repeat steps 4-8 with remaining panettone slices, adding 1 tbsp butter to the skillet before each new batch.
10. Drizzle finished French toast generously with pure maple syrup while still warm.
Heavenly texture contrast—crispy caramelized exterior giving way to pillowy, fruit-studded interior. The panettone’s citrus notes and raisins create natural sweetness that plays perfectly with the maple syrup. Try stacking slices with whipped cream and toasted almonds for serious brunch drama.
Lemon Glazed Panettone Muffins
Craving holiday vibes without the fuss? Capture Christmas morning magic in muffin form. These lemon-glazed panettone muffins deliver festive flavor in under 30 minutes.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1/2 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 2 large eggs at room temperature (they incorporate better this way)
– 1 cup whole milk
– 1/2 cup unsalted butter, melted and slightly cooled
– 1 tsp vanilla extract
– 1/2 cup mixed dried fruit (my grandma’s secret blend of citrus peel and raisins)
– 1 cup powdered sugar for the glaze
– 2 tbsp fresh lemon juice (bottled just won’t give that bright zing)
– 1 tsp lemon zest
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, beat eggs until frothy, about 1 minute.
4. Pour in milk, melted butter, and vanilla extract, whisking until fully combined.
5. Tip: Fold wet ingredients into dry ingredients gently—overmixing makes tough muffins.
6. Stir in dried fruit until just distributed through the batter.
7. Divide batter evenly among muffin cups, filling each 2/3 full.
8. Bake for 18-20 minutes until tops spring back when lightly pressed.
9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
10. Tip: Pierce warm muffin tops with a fork—this helps the glaze soak in beautifully.
11. Whisk powdered sugar, lemon juice, and zest in a small bowl until smooth.
12. Drizzle glaze over slightly warm muffins, letting it drip down the sides.
13. Tip: Let glaze set for 10 minutes before serving for that perfect bakery finish.
Unbelievably tender crumb meets zesty lemon punch in every bite. The glaze crystallizes slightly for that crackle-top texture we all love. Serve warm with coffee for breakfast or gift them in festive boxes—they stay moist for days.
Panettone Tiramisu with Mascarpone Cream
Viral holiday dessert alert! Transform classic panettone into the most luxurious tiramisu you’ve ever tasted. This mashup brings Italian Christmas magic to your dessert table with zero baking required.
Ingredients
– 1 pound panettone, sliced ½-inch thick (I grab the one with candied orange peel for extra flavor)
– 1½ cups strong brewed coffee, cooled to room temperature (espresso works best here)
– 3 large eggs, separated and at room temperature for maximum volume
– ½ cup granulated sugar, divided
– 16 ounces mascarpone cheese, softened (don’t skip the quality here—it makes all the difference)
– ¼ cup dark rum or coffee liqueur (my secret flavor booster)
– 2 tablespoons unsweetened cocoa powder for dusting
– ½ cup heavy whipping cream, cold
Instructions
1. Brew 1½ cups of strong coffee and let it cool completely to room temperature, about 20 minutes.
2. Separate 3 eggs, placing yolks in a large bowl and whites in a separate medium bowl.
3. Add ¼ cup sugar to the egg yolks and whisk vigorously until pale and thickened, about 2 minutes.
4. Add 16 ounces softened mascarpone to the yolk mixture and beat until smooth and creamy.
5. Pour ½ cup cold heavy cream into another bowl and whip until stiff peaks form, about 3 minutes.
6. Gently fold the whipped cream into the mascarpone mixture until no white streaks remain.
7. Add remaining ¼ cup sugar to the egg whites and beat until glossy stiff peaks form, about 4 minutes.
8. Fold the beaten egg whites into the mascarpone cream in two additions until fully incorporated.
9. Stir ¼ cup dark rum into the cooled coffee mixture.
10. Dip ½-pound of panettone slices briefly into the coffee-rum mixture, about 2 seconds per side.
11. Arrange the soaked panettone in a single layer in a 9×13-inch baking dish.
12. Spread half of the mascarpone cream evenly over the panettone layer.
13. Repeat with remaining panettone slices and coffee mixture for the second layer.
14. Spread the remaining mascarpone cream over the top layer.
15. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
16. Just before serving, sift 2 tablespoons cocoa powder evenly over the entire surface.
Perfectly balanced between airy and decadent, this tiramisu delivers panettone’s festive spices through every coffee-kissed layer. The mascarpone cream stays impossibly light while carrying the rum’s warmth. Serve chilled in elegant glasses for individual portions that wow at holiday gatherings.
Rum-Soaked Panettone Trifle
Rum-soaked panettone transforms holiday leftovers into a showstopping dessert that’ll have everyone begging for seconds. This trifle layers buttery cake with creamy custard and boozy fruit—perfect for your festive table. Ready? Let’s build this beauty.
Ingredients
– 1 (1 lb) panettone loaf, torn into 2-inch chunks (stale works great for soaking)
– 1/2 cup dark rum (I prefer Myers’s for its molasses notes)
– 2 cups whole milk (don’t skimp—fat equals flavor)
– 1/2 cup granulated sugar
– 4 large egg yolks (room temp blends smoother)
– 1/4 cup cornstarch
– 1 tsp vanilla extract
– 1 cup heavy cream, chilled
– 1/4 cup powdered sugar
– 1/2 cup toasted sliced almonds (trust me, the crunch is essential)
Instructions
1. Arrange panettone chunks in a single layer on a baking sheet.
2. Drizzle rum evenly over panettone, flipping pieces to coat both sides.
3. Let soak for 15 minutes—this softens the cake without making it soggy.
4. Whisk egg yolks, granulated sugar, and cornstarch in a medium bowl until pale yellow.
5. Heat milk in a saucepan over medium heat until steaming (about 180°F).
6. Slowly pour hot milk into egg mixture while whisking constantly to prevent curdling.
7. Return mixture to saucepan and cook over medium-low heat, stirring with a spatula.
8. Cook until custard thickens and bubbles slowly, about 4-5 minutes.
9. Remove from heat and stir in vanilla extract.
10. Press plastic wrap directly onto custard surface to prevent skin formation.
11. Chill custard in refrigerator for 1 hour until completely cool.
12. Whip chilled heavy cream and powdered sugar with a hand mixer on high speed until stiff peaks form.
13. Fold whipped cream into cooled custard until no white streaks remain.
14. Layer half the rum-soaked panettone in a trifle dish or large glass bowl.
15. Spread half the custard mixture over panettone layer.
16. Sprinkle half the toasted almonds over custard.
17. Repeat layers with remaining ingredients, ending with almonds on top.
18. Cover and refrigerate for at least 4 hours or overnight to let flavors meld.
Fluffy custard mingles with boozy, citrus-kissed cake in every spoonful. The toasted almonds add a nutty crunch that contrasts the creamy layers beautifully. Serve chilled in individual glasses with extra rum drizzle for the adults—it’s a holiday centerpiece that practically assembles itself.
Panettone and Almond Biscotti
Jump-start your holiday baking with this Italian-inspired duo that transforms classic panettone into irresistible twice-baked cookies. Crunchy almond biscotti meets sweet, fruity bread in a texture explosion that’ll have you ditching store-bought treats forever. Perfect for gifting or dunking in your morning espresso.
Ingredients
– 4 cups cubed day-old panettone (stale works better for structure)
– 1 cup whole almonds (I toast mine first for deeper flavor)
– 2 large eggs at room temperature (they incorporate smoother)
– 3/4 cup granulated sugar
– 1 tsp pure almond extract (don’t skip—this makes the flavor pop)
– 1/2 tsp baking powder
– Pinch of fine sea salt (balances the sweetness perfectly)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Chop the panettone into 1-inch cubes using a serrated knife—this prevents squishing the delicate bread.
3. Spread almonds in a single layer on a separate baking sheet and toast for 8 minutes until fragrant and lightly golden.
4. Whisk eggs, sugar, almond extract, baking powder, and salt in a large bowl until pale and slightly thickened, about 2 minutes.
5. Fold in panettone cubes and toasted almonds until every piece is coated in the egg mixture.
6. Shape the mixture into two 10-inch logs on your prepared baking sheet, spacing them 3 inches apart.
7. Bake at 350°F for 25 minutes until the logs are firm to the touch and lightly browned.
8. Cool the logs on the baking sheet for 15 minutes—this prevents crumbling when slicing.
9. Transfer logs to a cutting board and slice diagonally into 3/4-inch thick pieces using a sharp knife.
10. Arrange slices cut-side down on the baking sheet and bake at 325°F for 12 minutes.
11. Flip each biscotti and bake another 10 minutes until crisp and deep golden brown.
12. Cool completely on a wire rack—they’ll continue crisping as they cool.
Pair these crunchy gems with vin santo for an authentic Italian experience, or crumble over vanilla ice cream for a next-level dessert. The contrast between the crisp exterior and chewy panettone bits makes every bite exciting—you’ll hear the satisfying snap from across the room.
Strawberry Panettone Shortcake
Kick your holiday dessert game into high gear with this strawberry panettone shortcake. We’re transforming classic Italian bread into the ultimate festive treat that comes together in minutes. Get ready for layers of sweet, creamy, and fruity perfection that’ll have everyone begging for seconds.
Ingredients
– 1 store-bought panettone (I grab the classic golden raisin version—it holds up beautifully)
– 2 cups heavy whipping cream (chilled cream whips up fluffier, trust me)
– 1/4 cup granulated sugar (I prefer superfine for quicker dissolving)
– 1 lb fresh strawberries (look for bright red berries with that sweet summer scent)
– 1 tsp pure vanilla extract (the good stuff makes all the difference)
Instructions
1. Slice the panettone horizontally into 3 even layers using a serrated bread knife.
2. Hull and slice 1 lb of fresh strawberries into 1/4-inch thick pieces.
3. Chill a large metal mixing bowl in the freezer for 10 minutes—cold equipment helps cream whip faster.
4. Pour 2 cups of chilled heavy whipping cream into the chilled bowl.
5. Add 1/4 cup granulated sugar and 1 tsp pure vanilla extract to the cream.
6. Whip the cream mixture on medium-high speed for 3-4 minutes until stiff peaks form.
7. Place the bottom panettone layer on your serving plate.
8. Spread half of the whipped cream evenly over the panettone layer using an offset spatula.
9. Arrange half of the sliced strawberries in a single layer over the cream.
10. Carefully place the middle panettone layer over the strawberries.
11. Spread the remaining whipped cream over the middle layer.
12. Top with the remaining sliced strawberries in an even layer.
13. Gently place the final panettone layer on top.
14. Dust the top with a light sprinkle of powdered sugar if desired.
15. Refrigerate the assembled shortcake for at least 30 minutes before serving—this lets the flavors meld beautifully.
Create the most stunning dessert presentation by slicing with a sharp knife to reveal those gorgeous layers. The panettone soaks up just enough cream to become tender while maintaining its signature light texture. Consider serving with extra fresh berries on the side for that perfect pop of color and freshness.
Panettone Bread and Butter Pudding
Sick of dry holiday panettone? Transform that leftover loaf into the most luxurious bread pudding you’ve ever tasted. This Italian-inspired dessert turns stale bread into a creamy, custardy masterpiece that’ll have everyone begging for seconds.
Ingredients
– 8 cups cubed panettone (I prefer day-old for better texture absorption)
– 4 large eggs at room temperature (they incorporate into the custard more smoothly)
– 2 cups whole milk (the higher fat content creates richer pudding)
– 1 cup heavy cream (don’t skimp—this is what makes it decadent)
– 3/4 cup granulated sugar (I like using vanilla sugar when I have it)
– 1 teaspoon vanilla extract (the real stuff makes all the difference)
– 1/2 teaspoon ground cinnamon (adds warmth without overpowering)
– 1/4 teaspoon salt (balances the sweetness perfectly)
– 4 tablespoons unsalted butter, melted (for that golden, crispy top)
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. Arrange the panettone cubes evenly in the prepared baking dish.
3. In a large bowl, whisk the eggs vigorously for 30 seconds until frothy.
4. Add the milk, cream, sugar, vanilla, cinnamon, and salt to the eggs.
5. Whisk the custard mixture for 2 full minutes until completely smooth and sugar dissolves.
6. Slowly pour the custard over the panettone cubes, making sure all pieces get coated.
7. Press down gently on the bread with a spatula to help absorption.
8. Let the mixture sit for 20 minutes so the bread fully soaks up the custard.
9. Drizzle the melted butter evenly over the top of the pudding.
10. Bake at 350°F for 45-50 minutes until the top is golden brown and the center barely jiggles.
11. Insert a knife into the center—it should come out clean when fully cooked.
12. Remove from oven and let rest for 15 minutes before serving. Buttery, custard-soaked panettone bakes up with a crisp golden crust and soft, pillowy interior. Serve warm with a dusting of powdered sugar or drizzle of caramel sauce for the ultimate comfort dessert that tastes like Christmas morning.
Orange Zest Panettone Loaf
Brace yourself for the most aromatic holiday loaf you’ll ever bake. This orange zest panettone transforms your kitchen into an Italian bakery with just one bite. Get ready for that fluffy, citrus-kissed crumb that’ll disappear faster than your holiday shopping list.
Ingredients
– 3 cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup granulated sugar (don’t skimp—this balances the citrus)
– 3 large eggs at room temperature (they incorporate better when not cold)
– 1 cup whole milk, warmed to 110°F (warm milk activates the yeast perfectly)
– ½ cup unsalted butter, softened (European-style butter makes it extra rich)
– Zest of 2 large oranges (use organic since we’re eating the peel)
– 2¼ tsp active dry yeast (check the expiration date—fresh yeast is crucial)
– 1 tsp pure vanilla extract (the real stuff makes all the difference)
– ½ tsp salt (balances the sweetness beautifully)
Instructions
1. Warm milk to exactly 110°F in a small saucepan—use a thermometer since too hot kills yeast.
2. Sprinkle yeast over warm milk and let sit for 5 minutes until foamy.
3. Beat softened butter and sugar in a stand mixer for 3 minutes until pale and fluffy.
4. Add room temperature eggs one at a time, mixing fully after each addition.
5. Mix in orange zest and vanilla extract until evenly distributed.
6. Combine flour and salt in a separate bowl with a whisk.
7. Alternate adding flour mixture and yeast-milk to butter mixture on low speed.
8. Switch to dough hook and knead for 8 minutes until smooth and elastic.
9. Place dough in oiled bowl, cover with damp cloth, and rise in warm spot for 1.5 hours until doubled.
10. Punch down dough to release air bubbles and knead briefly.
11. Transfer to greased 9×5 loaf pan and let rise 45 minutes until cresting pan rim.
12. Bake at 350°F for 35-40 minutes until golden brown and internal temperature reaches 190°F.
13. Cool in pan 10 minutes, then transfer to wire rack completely.
Keep this beauty whole for impressive slicing, or tear into warm chunks for ultimate comfort. That citrus perfume pairs magically with your morning coffee, while the tender crumb makes every slice feel like holiday morning. Toast leftovers with butter for next-level French toast that’ll make you wish oranges zested themselves.
Panettone Ice Cream Sandwiches
Unbelievably delicious holiday hack alert—these panettone ice cream sandwiches transform classic Christmas bread into frozen perfection. Upgrade your dessert game with this no-bake marvel that’s ready in minutes but tastes like you slaved for hours.
Ingredients
- 1 store-bought panettone loaf (I grab the one with extra candied fruit for maximum festive vibes)
- 1 quart vanilla bean ice cream (go for the premium stuff—it makes all the difference)
- 1/2 cup semisweet chocolate chips (I prefer Ghirardelli for that smooth melt)
- 2 tbsp coconut oil (this helps the chocolate shell set up perfectly)
- 1/4 cup crushed pistachios (toasted first for that nutty crunch)
Instructions
- Slice the panettone loaf into 1-inch thick rounds using a serrated bread knife for clean cuts.
- Let the vanilla bean ice cream sit at room temperature for exactly 10 minutes until slightly softened but not melted.
- Scoop 1/2 cup of ice cream onto one panettone slice, spreading evenly to the edges with an offset spatula.
- Top with another panettone slice, pressing gently to create a sandwich without squeezing out the filling.
- Place completed sandwiches on a parchment-lined baking sheet and freeze for 30 minutes until firm.
- Combine chocolate chips and coconut oil in a microwave-safe bowl, heating in 20-second intervals and stirring between each until completely smooth.
- Dip one edge of each frozen sandwich into the melted chocolate, letting excess drip back into the bowl.
- Sprinkle chocolate-dipped edges immediately with crushed pistachios before the coating sets.
- Return sandwiches to freezer for another 15 minutes until chocolate shell is completely hardened.
Heavenly texture contrast—creamy cold ice cream against the soft, fruity bread with that satisfying chocolate snap. Serve these straight from the freezer for perfect slices, or wrap individually in wax paper for grab-and-go holiday treats that’ll make you the star of every cookie exchange.
Caramelized Panettone with Vanilla Custard
Viral-worthy dessert alert: Transform that leftover panettone into a showstopping caramelized masterpiece. Vanilla custard takes this from holiday bread to year-round luxury in minutes.
Ingredients
– 4 thick slices panettone (stale works perfectly for structure)
– 3 tbsp unsalted butter (I always use European-style for richer browning)
– 1/4 cup granulated sugar (keep it handy for that caramel crust)
– 2 cups whole milk (the higher fat, the creamier your custard)
– 4 large egg yolks (room temp helps prevent curdling)
– 1/3 cup granulated sugar
– 1 tsp pure vanilla extract (skip imitation—the real stuff makes all the difference)
– Pinch of fine sea salt (balances the sweetness perfectly)
Instructions
1. Heat a large skillet over medium heat for 2 minutes until properly preheated.
2. Melt 3 tablespoons unsalted butter in the skillet, swirling to coat the surface evenly.
3. Press both sides of each panettone slice into 1/4 cup granulated sugar arranged on a plate.
4. Place sugar-coated panettone slices in the hot buttered skillet.
5. Cook for 3-4 minutes until the bottom develops a deep amber crust.
6. Flip each slice using a spatula and cook another 3 minutes until both sides are caramelized.
7. Remove panettone from skillet and transfer to a wire rack to maintain crispness.
8. Pour 2 cups whole milk into a medium saucepan and heat over medium until steaming (about 180°F).
9. Whisk 4 egg yolks with 1/3 cup sugar in a separate bowl until pale and thick.
10. Slowly pour the hot milk into the egg mixture while continuously whisking to temper the eggs.
11. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon.
12. Cook custard for 5-7 minutes until it thickens enough to coat the back of the spoon.
13. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of sea salt.
14. Strain custard through a fine-mesh sieve into a clean bowl to ensure silky texture.
15. Serve warm caramelized panettone slices with generous pours of vanilla custard. Golden caramelized edges crackle against the pillowy bread interior. The warm custard seeps into every crevice—serve immediately with extra custard for dipping, or layer it parfait-style for a stunning presentation.
Panettone and Ricotta Cheesecake
A holiday leftover game-changer just dropped. Transform that gifted panettone into the creamiest, most decadent cheesecake you’ll make all season. This mashup is pure dessert magic.
Ingredients
– 8 ounces cream cheese (I always use full-fat for that ultra-creamy texture)
– 1 cup whole milk ricotta (drain any excess liquid first for best results)
– 3/4 cup granulated sugar
– 2 large eggs (room temperature helps them incorporate smoothly)
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 4 cups cubed panettone (about 1/2-inch pieces, use the good stuff with dried fruit)
– 4 tablespoons unsalted butter, melted
– 1/2 cup heavy cream
Instructions
1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. Combine cubed panettone and melted butter in a medium bowl until evenly coated.
3. Press the panettone mixture firmly into the bottom of the prepared pan to form an even crust layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden around the edges.
5. Beat cream cheese and ricotta together in a large bowl until completely smooth with no lumps.
6. Tip: Scrape down the bowl sides frequently during mixing to ensure even incorporation.
7. Gradually add sugar while mixing on medium speed until fully combined.
8. Add eggs one at a time, mixing just until each egg disappears into the batter.
9. Tip: Overmixing after adding eggs can incorporate too much air and cause cracking.
10. Stir in vanilla extract, salt, and heavy cream until the batter is uniform.
11. Pour the cheesecake filling over the pre-baked panettone crust.
12. Tap the pan firmly on the counter 3-4 times to release any air bubbles.
13. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly.
14. Turn off the oven and crack the door open, letting the cheesecake cool slowly for 1 hour.
15. Tip: This gradual cooling prevents the dramatic temperature change that causes cracks.
16. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Outrageously creamy meets beautifully spiced in every bite. The ricotta creates this incredible light texture while the panettone crust adds holiday warmth. Serve thick slices with a dusting of powdered sugar or warm caramel sauce for next-level indulgence.
Spiced Panettone with Cinnamon Glaze
Ditch the boring holiday desserts—this spiced panettone brings all the cozy vibes with half the effort. Transform that classic Italian bread into a showstopping treat that’ll have everyone begging for seconds. Trust me, your kitchen will smell like a winter wonderland in no time.
Ingredients
– 1 store-bought panettone (I grab the tall, domed one for maximum drama)
– 1 cup powdered sugar (sift it first—no one wants lumpy glaze)
– 2 tbsp whole milk (warmed slightly so it blends smoothly)
– 1 tsp vanilla extract (the real stuff makes all the difference)
– 1 tsp ground cinnamon (I add an extra pinch because why not?)
– ½ tsp ground nutmeg (freshly grated if you’re feeling fancy)
– ¼ tsp ground cloves (just a hint for that deep, spicy kick)
Instructions
1. Preheat your oven to 350°F—this ensures even warming without drying out the panettone.
2. Place the store-bought panettone on a baking sheet lined with parchment paper.
3. Warm the panettone in the oven for 8–10 minutes, until the exterior is lightly crisp but the inside stays soft.
4. Remove the panettone from the oven and let it cool on a wire rack for 15 minutes—this prevents the glaze from melting off.
5. In a medium bowl, combine the sifted powdered sugar, warmed whole milk, and vanilla extract.
6. Whisk the mixture vigorously for 1–2 minutes until it’s completely smooth and free of lumps.
7. Stir in the ground cinnamon, nutmeg, and cloves until the spices are fully incorporated.
8. Drizzle the cinnamon glaze evenly over the top of the cooled panettone, letting it drip down the sides.
9. Allow the glaze to set at room temperature for 20–25 minutes before slicing.
Keep it simple or get creative—this panettone boasts a soft, airy crumb with a crackly spiced glaze that’s pure magic. Serve thick slices toasted with a dollop of whipped cream, or crumble it over vanilla ice cream for an instant dessert upgrade. Either way, it’s holiday heaven in every bite.
Panettone Strudel with Apricot Jam
A holiday classic gets a flaky makeover. This panettone strudel transforms leftover Christmas bread into golden, jam-packed perfection that’ll have everyone asking for seconds.
Ingredients
– 1 store-bought panettone, cubed (day-old works best for texture)
– 1 cup apricot jam (I always use the good stuff with visible fruit pieces)
– 8 sheets phyllo dough, thawed (keep covered with damp towel to prevent drying)
– ½ cup unsalted butter, melted (brush generously between layers)
– ¼ cup granulated sugar for sprinkling
– 1 tsp vanilla extract (real vanilla makes all the difference)
– ½ tsp cinnamon (my secret warming spice addition)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cube the panettone into 1-inch pieces using a serrated knife for clean cuts.
3. Combine cubed panettone, apricot jam, and vanilla extract in a large bowl.
4. Mix thoroughly until every bread piece is coated with jam.
5. Lay one phyllo sheet on your work surface and brush lightly with melted butter.
6. Layer second phyllo sheet directly on top and brush with butter.
7. Repeat buttering and layering until you have 4 stacked sheets.
8. Spoon half the panettone mixture along the bottom third of the phyllo stack.
9. Fold the sides inward by 1 inch to contain the filling.
10. Roll the phyllo tightly away from you, creating a log shape.
11. Transfer the strudel to your prepared baking sheet seam-side down.
12. Repeat steps 5-11 with remaining phyllo and filling for second strudel.
13. Brush both strudels generously with remaining melted butter.
14. Combine sugar and cinnamon in a small bowl.
15. Sprinkle the cinnamon sugar evenly over both strudels.
16. Use a sharp knife to score 6 diagonal slits on top of each strudel for steam release.
17. Bake at 375°F for 25-30 minutes until golden brown and flaky.
18. Cool on the baking sheet for 15 minutes before slicing.
This strudel delivers the perfect contrast of flaky phyllo against the soft, jam-soaked panettone. The apricot adds bright acidity that cuts through the rich butteriness beautifully. Try serving warm with vanilla ice cream for the ultimate holiday dessert experience.
Panettone Croissant Bread Pudding
A leftover panettone transforms into the most decadent holiday breakfast you’ll ever make. Grab that stale loaf and let’s create magic that’ll have everyone begging for seconds.
Ingredients
– 1 panettone (about 1 lb), cubed – I always use day-old for better texture absorption
– 2 cups whole milk – don’t skimp, the richness makes it
– 4 large eggs, room temperature – they blend smoother when not cold
– 1/2 cup granulated sugar – this sweetens it perfectly without being cloying
– 1 tsp vanilla extract – pure vanilla makes all the difference
– 1/2 tsp ground cinnamon – just enough for warmth
– 1/4 tsp salt – balances the sweetness
– 2 tbsp unsalted butter, melted – for that golden crispy top
Instructions
1. Preheat your oven to 350°F.
2. Grease an 8×8 inch baking dish thoroughly with butter or cooking spray.
3. Cut the panettone into 1-inch cubes, including any dried fruit or chocolate bits.
4. Arrange the cubed panettone evenly in the prepared baking dish.
5. In a large mixing bowl, whisk the eggs until fully combined and slightly frothy.
6. Add the milk, sugar, vanilla extract, cinnamon, and salt to the eggs.
7. Whisk vigorously for 1 full minute until the sugar dissolves completely.
8. Pour the custard mixture evenly over the panettone cubes in the baking dish.
9. Press down gently with a spatula to ensure all bread pieces absorb the liquid.
10. Let the mixture sit for 15 minutes – this soaking time is crucial for creamy texture.
11. Drizzle the melted butter evenly over the top of the bread pudding.
12. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set.
13. Insert a knife into the center – it should come out clean when fully cooked.
14. Remove from oven and let rest for 10 minutes before serving.
The custard soaks deep into the buttery panettone, creating pockets of creamy richness between the crisp, caramelized top. That hint of citrus and vanilla from the original bread shines through every spoonful. Try it warm with a drizzle of bourbon caramel sauce or cold straight from the fridge – it’s incredible both ways.
Panettone and Dark Chocolate Fondue
Jazz up your holiday dessert game with this unexpected Italian-American mashup. Panettone and Dark Chocolate Fondue transforms leftover holiday bread into a decadent, shareable experience that’ll have everyone dipping for more. Just wait until you taste that warm chocolate clinging to the sweet, fruity bread.
Ingredients
– 8 ounces high-quality dark chocolate (I always splurge on 70% cacao bars here—the better the chocolate, the richer the fondue)
– 1 cup heavy cream (keep it cold until you’re ready to use it for best results)
– 1/4 cup granulated sugar
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
– 1/2 teaspoon fine sea salt (trust me, this tiny amount makes the chocolate flavor pop)
– 1 whole panettone, cut into 1-inch cubes (I love using day-old panettone—it holds up better to dipping)
Instructions
1. Chop 8 ounces of dark chocolate into small, uniform pieces using a sharp knife.
2. Pour 1 cup of heavy cream into a medium saucepan and place it over medium heat.
3. Heat the cream until small bubbles form around the edges and it reaches 180°F on an instant-read thermometer—don’t let it boil.
4. Immediately remove the saucepan from the heat and add the chopped chocolate pieces.
5. Let the chocolate sit in the hot cream undisturbed for exactly 2 minutes to melt gently.
6. Whisk the chocolate and cream mixture slowly and consistently until completely smooth and glossy.
7. Add 1/4 cup granulated sugar to the chocolate mixture and whisk until fully dissolved.
8. Stir in 1 teaspoon of pure vanilla extract and 1/2 teaspoon of fine sea salt.
9. Transfer the warm chocolate fondue to a fondue pot or heat-safe serving bowl.
10. Arrange 1-inch panettone cubes around the fondue pot for easy dipping.
11. Serve immediately while the fondue is warm and fluid.
Keep that fondue warm over a low flame if you’re using a fondue pot—nobody likes cold, clumpy chocolate. The contrast between the warm, silky dark chocolate and the sweet, slightly chewy panettone creates pure magic in every bite. Try dipping the candied fruit-studded edges first—they caramelize beautifully against the bitter chocolate notes.
Panettone Cinnamon Rolls with Cream Cheese Frosting
Whip your holiday breakfast into legendary status with this game-changing mashup. We’re transforming classic panettone into the most decadent cinnamon rolls you’ll ever taste—each pull-apart layer dripping with cream cheese frosting that’ll make you forget every basic cinnamon roll you’ve ever met.
Ingredients
– 1 store-bought panettone (I grab the 2-pound size for maximum fluff)
– 1/2 cup unsalted butter, softened (room temp spreads like a dream)
– 3/4 cup brown sugar, packed (dark brown adds that molasses depth I love)
– 2 tablespoons ground cinnamon (don’t skimp—this is the star)
– 8 ounces cream cheese, softened (full-fat only for that creamy luxury)
– 1/4 cup unsalted butter, softened (yes, more butter for the frosting)
– 1 cup powdered sugar (sifted to avoid lumps every time)
– 1 teaspoon vanilla extract (pure vanilla makes all the difference)
– 1/4 teaspoon salt (balances the sweetness perfectly)
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter.
2. Slice the panettone horizontally into 1/2-inch thick rounds using a serrated knife.
3. Mix 1/2 cup softened butter, brown sugar, and cinnamon in a bowl until fully combined.
4. Spread the cinnamon butter mixture evenly over each panettone slice.
5. Stack 3-4 buttered slices together, then cut the stack into 1-inch wide strips.
6. Roll each strip tightly into a spiral and place seam-side down in the baking dish.
7. Bake for 20-25 minutes until the tops are golden brown and fragrant.
8. While baking, beat cream cheese and 1/4 cup butter with an electric mixer until smooth.
9. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
10. Remove rolls from oven and let cool for 5 minutes before frosting.
11. Spread cream cheese frosting generously over warm rolls.
Get ready for that magical moment when the warm, spiced panettone melts into the tangy frosting. The texture is incredibly soft with crispy caramelized edges, while the candied fruit in the panettone adds surprising bursts of sweetness. Serve these warm with coffee for breakfast, or transform them into dessert by adding a scoop of vanilla ice cream—either way, prepare for recipe requests.
Panettone and Hazelnut Tart
Never underestimate the power of leftover panettone—this tart transforms holiday bread into a showstopping dessert that’ll have everyone asking for seconds. Grab your pan and let’s bake magic.
Ingredients
– 4 cups cubed panettone (stale works best for structure)
– 1 cup roasted hazelnuts (I chop these rough for maximum crunch)
– 3 large eggs at room temp (they blend smoother, trust me)
– 1 cup heavy cream (go for the good stuff—it makes the custard silkier)
– 1/2 cup granulated sugar
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– 1/4 tsp salt (balances the sweetness perfectly)
– 2 tbsp unsalted butter, melted (for that golden crust)
Instructions
1. Preheat your oven to 350°F and brush a 9-inch tart pan thoroughly with melted butter.
2. Arrange panettone cubes tightly in the pan, pressing down lightly—this creates a solid base that won’t crumble.
3. Sprinkle chopped hazelnuts evenly over the panettone layer.
4. In a medium bowl, whisk eggs vigorously until pale and frothy, about 1 minute.
5. Pour in heavy cream, sugar, vanilla, and salt, then whisk until fully combined and smooth.
6. Slowly pour the custard mixture over the panettone and hazelnuts, letting it seep into all the gaps.
7. Bake for 35–40 minutes until the top is deeply golden and the center barely jiggles when shaken.
8. Cool the tart completely in the pan on a wire rack—this prevents a soggy bottom.
Keep it simple with a dusting of powdered sugar or go wild with whipped cream and extra toasted hazelnuts. The crust stays crisp while the custard soaks into the panettone, creating this incredible contrast between crunchy nuts and soft, spiced bread. Serve it slightly warm to really highlight the vanilla and hazelnut aromas.
Panettone Berry Bread Pudding
Whip that leftover holiday panettone into the most luxurious breakfast upgrade you’ll make all season. Transform stale bread into a custardy, berry-studded masterpiece that’ll have everyone begging for seconds.
Ingredients
– 6 cups cubed panettone (day-old works best for absorption)
– 1½ cups mixed frozen berries (I keep these stocked for spontaneous baking)
– 4 large eggs (room temp blends smoother into the custard)
– 2 cups whole milk (the richness is worth it)
– ½ cup granulated sugar
– 1 tsp vanilla extract (pure Madagascar vanilla is my splurge)
– ¼ tsp fine sea salt
– 2 tbsp unsalted butter, melted (for that golden crust)
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with 1 tablespoon of the melted butter.
2. Arrange the panettone cubes evenly in the prepared baking dish.
3. Scatter the frozen berries evenly over the panettone layer.
4. In a medium bowl, whisk the eggs vigorously for 30 seconds until frothy.
5. Add the milk, sugar, vanilla extract, and salt to the eggs, whisking until fully combined.
6. Slowly pour the custard mixture over the panettone and berries, pressing down gently with a spatula to ensure even saturation.
7. Let the mixture sit for 15 minutes to allow the bread to fully absorb the custard.
8. Drizzle the remaining 1 tablespoon of melted butter over the top.
9. Bake at 350°F for 45-50 minutes until the top is golden brown and the center springs back when lightly pressed.
10. Cool on a wire rack for 20 minutes before serving.
Creamy custard soaks into every nook of the buttery panettone, while tart berries burst through the sweetness. Serve warm with a dusting of powdered sugar or drizzle of heavy cream for ultimate indulgence. This pudding reheats beautifully – if you have leftovers, which is unlikely.
Summary
Perfect for your holiday baking, these 20 panettone recipes offer something special for every taste. I hope you find inspiration to create new traditions in your kitchen! Try a recipe or two, then share your favorites in the comments below. Don’t forget to pin this roundup on Pinterest so you can easily find these delicious ideas year after year. Happy baking!
