• Serena Di Sabatino Di Diodoro

Breakfast Panettone cups

Updated: Apr 13

Do you guys still have some leftover Panettone lying around your pantry? 🤔

If you live in Italy, I bet you do!

If you don't, I hope you can find it somewhere and give it a try!

Panettone is a traditional yeast-leavened bread stuffed with candied fruit and raisins and it's a Christmas staple in almost every Italian home so after the holidays it's almost impossible not having some leftovers.

Here a super easy and delicious idea to give this dessert a new life: Breakfast Panettone cups! 💁‍♀️

How? Cut out some round slices and bake them inside a muffin tin.

Then, when ready to serve, fill them with yogurt and whatever cereal you have on hand (I used Fruity Pebbles, LIFE Cinnamon, Coco Pops and Honey Loops!).

I adapted this recipe from Chiarapassion but you can also read my version below.


INGREDIENTS:

  • Panettone*

--- TOPPINGS ---


DIRECTIONS:

  1. Preheat oven to 350°F (180°C) and prepare your muffin tin (no oil or butter is necessary for the pan).

  2. Slice the panettone horizontally into 1 cm slices (I made 2 slices).

  3. Cut out some round pieces with an 8 cm cookie cutter and place them inside the muffin tin.

  4. Press down the panettone to shape the cups and bake them for about 10-12 minutes, until they are golden and crisp on the edges.

  5. Let them cool before removing from the pan.

  6. Fill them up with yogurt and cereal.

  7. Enjoy :)





RECIPE NOTES:

  • You can also use Pandoro or Colomba for this recipe.

  • You can fill up these cups with whatever you want. Here are some suggestions: greek yogurt, pastry cream, mascarpone cream, chocolate cream... or, as suggested by Chiarapassion, you can even try a savory combination adding gorgonzola and ham.


RECIPE CARD:

If you make it let me know! :)

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