Stop staring down your staling loaf and do something about it.
: moist and rich, but not overly sweet, with a soft, webby crumb, and a smattering of dried fruit, just as it should be. It’s best consumed by ripping off a large chunk of tender bread and eating it on its own.the only right decision is to turn panettone into panettone bread pudding and to eat it for breakfast
. Soaking sub-par panettone in a rich custard turns what is often a dry bread into a creamy pudding. And since the the loaf itself is overloaded with dried fruit and citrus zest, you don’t even have to fuss over flavorings. Instead, the custard is just a simple mixture of eggs, sugar, and half-and-half.and the perfect solution to the annual “what should we do with all the rest of this panettone?” conundrum.
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