Panettone Recipes: 14 Ways Italian Families Turn One Tall Christmas Loaf Into a Week of Treats

Panettone recipes are worth knowing by heart, because from November on that tall, domed Christmas loaf seems to show up on every store shelf and in every gift basket. Italian families treat it as more than a bread. They slice it for breakfast, toast it with butter, soak it into custard and serve its starry cousin, pandoro, under a snowfall of powdered sugar. This collection starts with a homemade loaf full of candied orange and raisins, then moves through chocolate, almond glazed and sourdough versions and smart ideas for every leftover slice, from make-ahead French toast casserole to a creamy trifle and a savory strata. None of these need alcohol, and many use a store-bought loaf. The history of the bread is on Wikipedia’s panettone page. Grab a serrated knife and make one panettone last all week..

Classic Homemade Panettone

Panettone is the tall, domed Christmas bread from Milan, rich with butter and eggs and studded with candied orange and raisins. Italian bakeries spend days on it, but a home version with instant yeast still gives a soft, feathery crumb and that warm citrus and vanilla smell. It starts this list of panettone recipes because every leftover idea below begins with one golden loaf. Bake it in a paper panettone mold or a tall coffee can lined with parchment. Hang the loaf upside down to cool so it keeps its height. Set it beside old-fashioned Christmas breads..

You will need: 1/2 cup warm milk, 2 1/4 teaspoons instant yeast, 1/2 cup sugar, 3 eggs plus 2 yolks, 2 teaspoons vanilla, zest of 1 orange and 1 lemon, 4 cups bread flour, 1 teaspoon salt, 3/4 cup soft butter, 1/2 cup raisins, 1/2 cup candied orange peel

How to make it: 1. Mix milk, yeast, sugar, eggs, yolks, vanilla and zest, then knead in flour and salt. 2. Knead in butter bit by bit, then the fruit. 3. Rise 2 to 3 hours until doubled. 4. Shape into a 6-inch tall mold and rise until near the top. 5. Bake at 350 degrees F for 45 to 55 minutes to 190 degrees F inside, then hang upside down to cool.

Chocolate Chip Panettone, Kid-Favorite Panettone Recipes

Chocolate chip panettone is the version kids reach for first. The same soft, buttery dough swaps raisins and candied peel for plenty of chocolate chips and a hint of orange zest, so every slice is dotted with melty chocolate. It makes a beautiful gift wrapped in cellophane with a bright ribbon. Freeze the chips for 15 minutes so they do not melt into the dough while kneading. Would you serve it toasted beside these cozy hot chocolate desserts?

You will need: Classic panettone dough from slide 1 without raisins and peel, 1 cup semisweet chocolate chips, frozen

How to make it: 1. Make the dough and knead in the butter until smooth. 2. Fold in the frozen chips. 3. Rise until doubled, shape into a tall mold and rise again. 4. Bake at 350 degrees F for 45 to 55 minutes, then cool upside down.

Panettone French Toast, Best of the Leftover Panettone Recipes

Panettone French toast might be the best reason to buy a second loaf. Thick slices soak up a cinnamon vanilla custard, then sizzle in butter until the outside is crisp and golden and the inside turns soft and custardy, with candied fruit tucked into every bite. It needs no syrup, though a drizzle of maple never hurts. Slightly stale panettone works best because it soaks up the custard without falling apart. Leftover panettone recipes do not get easier. Would it join your French toast and waffle recipes?

You will need: 6 thick slices panettone, 3 large eggs, 3/4 cup milk, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, pinch of salt, 2 tablespoons butter, powdered sugar and berries for serving

How to make it: 1. Whisk eggs, milk, vanilla, cinnamon and salt in a shallow dish. 2. Melt a little butter in a skillet over medium heat. 3. Dip panettone slices for 10 seconds per side. 4. Cook 2 to 3 minutes per side until golden. 5. Dust with powdered sugar and serve with berries.

Almond Glazed Panettone

An almond glazed panettone wears a crackly, sugary crust on top, a style Italian bakers often use for Easter and holiday loaves. Before baking, the dome gets a thick paste of ground almonds, sugar and egg white, then a scatter of skin-on almonds and pearl sugar. In the oven it sets into a crisp, nutty shell over the soft, buttery crumb. Spread the glaze gently so it does not deflate the dough. It looks lovely next to a plate of Italian Christmas cookies. Would you bake this one for gifting?

You will need: Classic panettone dough from slide 1, 1/2 cup almond flour, 1/2 cup sugar, 2 egg whites, 1/2 teaspoon almond extract, 1/3 cup skin-on almonds, 2 tablespoons pearl sugar

How to make it: 1. Shape the dough and let it rise in a tall mold until near the top. 2. Whisk almond flour, sugar, egg whites and extract into a paste. 3. Spread over the dome, then add almonds and pearl sugar. 4. Bake at 350 degrees F for 45 to 55 minutes and cool upside down.

Panettone Bread Pudding, Cozy Leftover Panettone Recipes

Panettone bread pudding turns a dry, day-old loaf into a holiday dessert that tastes like a fruit-studded custard cake. Cubes of panettone soak in a vanilla and orange custard, then bake until puffed and golden on top and creamy underneath. It is cozy, forgiving and easy to make ahead for a crowd. Let the bread soak at least 20 minutes before baking. Serve warm with a spoonful of vanilla sauce or a scoop of ice cream. Leftover panettone recipes like this one fill the house with a lovely smell. Would it beat old-fashioned bread pudding?

You will need: 8 cups cubed panettone, 4 large eggs, 2 cups milk, 1 cup heavy cream, 1/2 cup sugar, 2 teaspoons vanilla, zest of 1 orange, 1/2 teaspoon cinnamon, pinch of salt, 2 tablespoons butter

How to make it: 1. Spread the cubes in a buttered 9×13-inch dish. 2. Whisk eggs, milk, cream, sugar, vanilla, zest, cinnamon and salt and pour over. 3. Soak 20 minutes, then dot with butter. 4. Bake at 350 degrees F for 40 to 45 minutes until puffed and set.

Cream-Filled Panettone

Cream-filled panettone is the dessert Italian families make when guests are coming and there is no time to bake. Slice the top off a store-bought loaf, hollow out a little of the crumb, then fill it with sweetened whipped cream and put the lid back on. A heavy dusting of powdered sugar makes it look like a snowy hat. Chill it for an hour so the cream sets and slices cleanly. Fans of creamy cannoli desserts love this one. Would you add chocolate chips to the cream?

You will need: 1 store-bought panettone (about 2 pounds), 2 cups heavy cream, 1/3 cup powdered sugar plus more for dusting, 1 teaspoon vanilla, zest of 1 orange, 1/2 cup mini chocolate chips (optional)

How to make it: 1. Whip cream with sugar, vanilla and zest, then fold in chips. 2. Slice a 1-inch lid off the loaf and scoop a shallow hollow. 3. Fill with cream, replace the lid and chill 1 hour. 4. Dust with powdered sugar and cut into wedges.

Panettone French Toast Casserole for Christmas Morning

A panettone French toast casserole is the answer to a busy Christmas morning. Cube the loaf, pour a cinnamon custard over it the night before, and slide it into the oven while the presents get opened. It comes out puffed and golden with a crisp brown sugar top. It feeds a crowd and needs no standing at the stove. Cover and chill overnight so every cube soaks evenly. Panettone recipes made the night before are a gift to the cook. Would it share the table with Christmas breakfast casseroles?

You will need: 1 panettone (about 2 pounds) cubed, 6 large eggs, 2 cups milk, 1 cup heavy cream, 1/3 cup sugar, 2 teaspoons vanilla, 1 teaspoon cinnamon, pinch of salt. Topping: 1/3 cup brown sugar, 1/4 cup flour, 3 tablespoons cold butter

How to make it: 1. Spread the cubes in a buttered 9×13-inch dish. 2. Whisk eggs, milk, cream, sugar, vanilla, cinnamon and salt, pour over, cover and chill overnight. 3. Rub the topping into crumbs and sprinkle on. 4. Bake at 350 degrees F for 45 to 50 minutes until set.

Mini Chocolate Panettone, Little Gift Panettone Recipes

Mini chocolate panettone give everyone their own little loaf. The rich dough gets chopped dark chocolate and orange zest, then bakes in small paper molds or tall muffin liners until golden and domed. Cut one open and the chocolate melts into soft pockets. They make sweet gifts for teachers and neighbors, tied with a ribbon. Fill each mold only halfway so they rise into a tall dome. Would you tuck them into a basket of chocolate chip mini muffins?

You will need: 1 batch classic panettone dough made without raisins and peel, 1 cup chopped dark chocolate, zest of 1 orange, 8 small paper panettone molds or tall muffin liners, 1 tablespoon melted butter

How to make it: 1. Knead chocolate and zest into the dough and rise 2 hours. 2. Divide into 8 balls and set in molds, half full. 3. Rise until near the rim and brush with butter. 4. Bake at 350 degrees F for 22 to 28 minutes until golden.

Panettone Trifle With Orange Custard, Make-Ahead Panettone Recipes

A panettone trifle is a showpiece dessert that comes together from leftovers. Cubes of panettone layer in a glass bowl with a silky orange custard, whipped cream and bright orange segments and berries, then chill until everything melds into a soft, spoonable dessert. Orange juice soaks the bread instead of any liqueur, so the entire family can dig in. Make it the day before for the best texture. Leftover panettone recipes do not come prettier than this. Would it look stunning next to classic Christmas trifles?

You will need: 6 cups cubed panettone, 1/2 cup orange juice. Custard: 2 cups milk, 4 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, zest of 1 orange, 1 teaspoon vanilla. Layers: 2 cups whipped cream, 2 cups orange segments and berries, 1/4 cup pomegranate seeds

How to make it: 1. Cook milk, yolks, sugar, cornstarch and zest until thick, add vanilla and chill. 2. Layer half the panettone, drizzle with half the juice, then add half the custard, fruit and cream. 3. Repeat the layers. 4. Cover and chill at least 4 hours.

Pandoro, Panettone’s Starry Cousin

Pandoro is panettone’s golden cousin from Verona, baked in a tall star-shaped mold with no fruit inside, so the crumb is plain, buttery and soft as cake. It always comes to the table under a snowfall of powdered sugar. Many Italian families slice it into star layers and stack them with each star turned slightly, so it looks like a snowy Christmas tree. Use a sharp serrated knife for even slices. It is a sweet finish after a Feast of the Seven Fishes. Would you stack it into a tree?

You will need: 1 store-bought pandoro (about 2 pounds), 1 1/2 cups heavy cream, 1/4 cup powdered sugar plus more for dusting, 1 teaspoon vanilla, 1 cup fresh raspberries (optional)

How to make it: 1. Whip cream with powdered sugar and vanilla. 2. Slice the pandoro into 5 or 6 star layers. 3. Stack them, turning each so the points sit between the points below, with cream and berries between. 4. Dust heavily with powdered sugar.

Gingerbread Panettone

Gingerbread panettone brings two holiday favorites together in one tall, fragrant loaf. A spoon of molasses and warm spices like ginger, cinnamon and cloves go into the rich dough, with chopped crystallized ginger and dates folded through. It is a newer flavor that shows up in holiday food news each season, and it is easy to bake at home. Mix the spices into the flour so they spread evenly. A thin sugar glaze on top makes it shine. Would you add it to your list of gingerbread holiday treats?

You will need: Classic panettone dough from slide 1 made with brown sugar and 2 tablespoons molasses and no fruit, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 cup crystallized ginger, 1/2 cup chopped dates, 1/2 cup powdered sugar plus 1 tablespoon milk

How to make it: 1. Mix the spices into the flour and make the dough. 2. Fold in ginger and dates and rise until doubled. 3. Shape into a tall mold and rise again. 4. Bake at 350 degrees F for 45 to 55 minutes, cool upside down and drizzle with glaze.

Toasted Panettone With Orange Honey Butter

Sometimes the simplest idea is the best. A thick slice of panettone, toasted until golden and crisp at the edges, then spread with a whipped butter flavored with honey and orange zest, makes a perfect holiday breakfast with coffee. It takes five minutes and turns a store-bought loaf into something special. Make a little crock of the butter to keep in the fridge all season. Easy panettone recipes like this are why many families buy two loaves. Would you serve it beside holiday brunch croissants?

You will need: 4 thick slices panettone, 1/2 cup butter softened, 2 tablespoons honey, zest of 1 orange, pinch of flaky salt

How to make it: 1. Beat butter, honey, orange zest and salt until fluffy. 2. Toast the panettone slices in a toaster oven or dry skillet until golden. 3. Spread generously with the orange honey butter. 4. Serve warm.

Panettone Strata With Ham and Gruyere, Savory Panettone Recipes

A panettone strata proves the Christmas loaf can go savory. Cubes of panettone layer with diced ham, nutty Gruyere and fresh thyme, then soak overnight in an egg custard and bake into a golden, puffy brunch dish. The sweet bread and salty ham taste like a holiday brunch in one bite. Assemble it the night before so the bread soaks evenly. Bake until the center reaches 160 degrees F. Among savory panettone recipes, this one surprises every guest. Would you serve it next to make-ahead quiche?

You will need: 8 cups cubed panettone, 2 cups diced cooked ham, 2 cups shredded Gruyere cheese, 8 large eggs, 2 1/2 cups milk, 1 tablespoon Dijon mustard, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper

How to make it: 1. Layer half the panettone, ham and cheese in a buttered 9×13-inch dish, then repeat. 2. Whisk eggs, milk, mustard, thyme, salt and pepper, pour over, cover and chill overnight. 3. Bake at 350 degrees F for 50 to 60 minutes until 160 degrees F in the center. 4. Rest 10 minutes.

Sourdough Panettone

Sourdough panettone is the project loaf for bakers who already keep a starter on the counter. Italian bakeries use a stiff natural starter called lievito madre, fed several times before the dough is mixed, which gives the crumb a gentle tang, a long shelf life and those famous feathery strands. At home it takes two days, mostly waiting. Keep the dough warm, around 80 degrees F, so it rises well. If you like slow breads, explore more sweet yeast breads from around the world. Would you try it this year?

You will need: 1/2 cup active stiff sourdough starter, 3 3/4 cups bread flour, 1/2 cup sugar, 4 egg yolks plus 1 egg, 1/2 cup water, 3/4 cup soft butter, 1 teaspoon salt, 2 teaspoons vanilla, orange zest, 1 cup raisins and candied peel, pearl sugar

How to make it: 1. Mix starter, 2 cups flour, half the sugar, the egg and water and rise 10 to 12 hours. 2. Knead in the rest of the flour, sugar, yolks, salt, vanilla and zest, then the butter and fruit. 3. Rise in a tall mold 5 to 7 hours and top with pearl sugar. 4. Bake at 340 degrees F for 50 to 60 minutes and cool upside down.