Tasty Ways To Use Up Leftover Panettone

Grease your oven dish with butter and preheat your oven to 180°C/Gas Mark 4.

Butter both sides of your panettone slices and cut into triangles. Layer the slices in the base of the dish slightly overlapping them.

In a separate jug, beat together the vanilla bean paste, eggs, cream and milk and half of the sugar. Pour over the sliced panettone and allow the panettone to absorb the custard for a few minutes. Evenly sprinkle the remaining sugar over the top of the pudding.

Fill a large roasting tin with water and place on the bottom shelf of the oven. Place the pudding dish inside of the tin and bake for 35-45 minutes until golden and the custard has set.

Serve with a generous helping of homemade vanilla custard.

Place all the fruit ingredients (except the almonds) in a medium casserole. Place it over direct heat and bring to simmering point, then put a lid on top and transfer it to the oven and leave to cook slowly for 3 hours.

Meanwhile, cut the panettone into slices about 2cm thick, then cut these down to about 4cm pieces and place them in a bowl.

Then sprinkle the marsala evenly over the panettone and leave it to one side so the panettone absorbs the liquid. Tip the bowl from time to time to make sure there are no pools of liquid in the bowl.

Now stir 1 rounded tablespoon of the nuts into the cooled fruit and spoon it over the panettone then, spread it out evenly using the back of the spoon.

Pour the custard all over then spoon the whipped cream over the top.

Cover and chill till needed, sprinkling over the remaining toasted nuts just before serving.

Melt and grease the butter on a square tray, then cut the panettone and arrange the slices in the tray.

In a bowl, whisk the caster sugar, double cream, eggs, milk and vanilla extract. Pour the milk mixture evenly over the panettone and bake it in pre-heated oven (160°C) for about 35 minutes.

Meanwhile, in a saucepan, mix the whole milk with the ground coffee and bring to a simmer.

In another bowl, whisk 4 egg yolks, the cornflour and caster sugar and with a ladle, take some of the milk mixture and mix into the egg mixture, stirring constantly, avoiding scrambling the egg.

Put everything back into the saucepan and bring to a simmer over medium heat until the mixture thickens up.

Slice the panettone pudding and top with redcurrants, a mint sprig and sprinkle with icing sugar. Pour over the coffee custard and serve.

Slice 2 thick pieces of panettone and place to one side.

In a bowl using a fork whisk the egg well and on a separate plate scatter the ground almonds. Dip the panettone slices in the egg and coat well, then place into the ground almonds pressing firmly on both sides to make sure the almonds have stuck. Repeat this process for both the panettone pieces.

Next, take a saucepan and heat it up on a low to medium heat. Once the pan is heated, drizzle in a tablespoon of oil (any oil will do as this is to help prevent the butter from burning). Add in 50g of the butter and melt, once melted add in the almond coated panettone slices and fry until golden brown on one side.

Once golden brown, carefully flip over the panettone and cook the other side, adding in the remaining 25g of butter around the pan. Once golden brown on both sides, remove from the heat and drain on kitchen paper to absorb any excess butter.

Place on a serving plate and drizzle with honey, top with creamy ricotta cheese and sprinkle over crunchy roasted chopped almonds.

To start, heat some water to a gentle simmer in a saucepan and find a bowl that fits comfortably on top. In the bowl place inside the separated egg yolk and 15g of the caster sugar, whisk together well. Place the bowl over the simmering water and whisk until thick and glossy, this will take less than 5 minutes. You will see a gradual change to the texture within a few minutes – this is called a zabaione. Once thick and glossy, remove the bowl from the heat and whisk in the marsala wine and leave to the side.

While the zabaione cools, using an electric mixer whisk up the egg whites. Start at the slowest speed and whisk until the egg whites are white and fluffy. Then sprinkle in the remaining caster sugar and whisk until glossy and slightly firm.

Once the zabaione is cooled add a third of the mascarpone into the cooked egg yolk mixture and beat in well using the eclectic mixer; repeat this 3 times to use all the mascarpone. The mix should be lovely and creamy with no lumps.

Take a third of the whisked-up egg whites and beat into the zabaione and mascarpone mix to introduce the egg whites. Then take another third and gently fold in the egg whites and repeat this for the final third.

To assemble, soak the panettone in the coffee in a separate bowl. Take your serving dish and place 1⅓ slices of the soaked panettone inside to cover the base completely. Spread half of the finished zabaione mixture into the serving dish and cover the soaked panettone well. Repeat this process 1 more time.

Leave to set in the fridge for up to 3 hours or even overnight, keeping it well covered.

In a shallow dish, whisk the eggs with cinnamon and a splash of milk.

Soak the panettone slices in the egg mixture for 5 minutes, turning them halfway.

Melt a generous knob of butter in a non-stick frying pan and fry the panettone slices until golden brown on both sides.

Serve immediately with a generous drizzle of honey.