Breakfast Panettone cups

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 --- coconut yogurt Fruity Pebbles Honey Hoops LIFE Cinnamon Coco Pops DIRECTIONS: Preheat oven to 350°F (180°C) and prepare your muffin tin (no oil or butter is necessary for the pan). Slice the panettone horizontally into 1 cm slices (I made 2 slices). Cut out some round pieces with an 8 cm cookie cutter and place them inside the muffin tin. 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. Let them cool before removing from the pan. Fill them up with yogurt and cereal. 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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