br>How to Assemble the Panettone Trifle: In a 1 1
hen, arrange half of your panettone triangles in the dish overlapping
he bottom crust of the panettone.
Starting at the bottom
.place a layer of panettone on the bottom of your
he top parts of the panettone right under the dome with
Place dough in a paper panettone mold. Cover with plastic wrap
Place the peach wedges and sugar in a large lightly oiled skillet on medium heat. Cook for about 5 mins or until the sugar dissolves. Reduce the heat to low; simmer, uncovered, for about 10 mins or until the peach is soft and the pan juices are syrupy. Gently stir in the liqueur.
Slice each panettone crosswise into 6 pieces. Toast the panettone slices lightly both sides.
Divide the panettone among serving plates. Top with cheese and peaches. Drizzle with the pan juices.
Whisk together. Scoop in the panettone starter. Add flour and salt
/4 cup cream, cubed panettone, eggs, milk, and sugar in
Slice panettone into 1 inch slices; cut each slice into 4 wedges. In a small bowl, whisk together the mascarpone, orange preserves, and orange juice. In a separate large bowl, whisk the eggs, cinnamon, and nutmeg.
Heat the olive oil in a large skillet over medium heat. Dip the panettone into the egg mixture, coating well. Place into the hot oil; fry until golden brown, about 3 minutes per side. Serve with the orange mascarpone sauce.
Cut panettone into small cubes.
Melt
Strain.
Meanwhile, carefully toast panettone until browned on both sides
lass baking pan.
Take Panettone bread that has been cut
gently stirring to blend. add panettone, gently lift and turn to
over the apples with the panettone slices; Pour egg and cream
Trim ends and bottom from Panettone. Cut into 1 inch slices.
Combine eggs, milk, eggnog, spices, and salt, and lightly beat in a large shallow bowl.
Heat canola oil in a nonstick pan, using a paper towel to spread and remove excess.
Dip each slice in egg batter on both sides. If you prefer a more custardy texture, allow to sit for 30 seconds or so on each side.
Cook one or two slices at a time to golden brown, about 3 minutes on each side.
Transfer to a plate and serve with your preferred accompaniments.
Bring cranberries, sugar, 4 tbsp honey and 2 tbsp water to a boil. Reduce heat and simmer gently for 10 mins, stirring occasionally, until syrupy and cranberries are very soft.
Whisk mascarpone with remaining honey until smooth. Spread over panettone then distribute between serving plates. Spoon cranberry compote over top.
Beat the egg yolks, then add the milk, sugar, wine, vanilla and cinnamon. Soak the slices of Bauducco Panettone in the egg mixture.
Beat the whole eggs, then dip the slices of soaked Panettone on both sides. Drip dry and fry the slices in the butter until they're golden brown.
To make the syrup, add all of the ingredients but vanilla to a saucepan on high heat and stir until it boils. Add the vanilla and continue boiling until it thickens.
Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.
own in a 6\" paper panettone form and set on a