Panettone: An Italian Christmas Tradition

Panettone: An Italian Christmas Tradition

Panettone celebrates an Italian Christmas tradition

Executive Chef & Owner, Cavallario’s Cucina

Panettone is a sweet Italian Christmas cake that dates back to the 15th century. Light and fluffy, studded with citron, raisins and candied oranges, it is an awaited Christmas tradition to many family tables throughout Italy, and arrives to in beautiful packaging just prior the holiday season.

The Panettone is an awaited tradition to our family and restaurant. It marks the upcoming end of the year festive season, that will unite the love of family, friends and food, all key “ingredients” that make up one of our unique traditions that will hopefully continue for years to come.

The following recipe for Panettone Bread Pudding with Frangelico mascarpone cream is simple to prepare, will stir the senses and delight the taste buds. Celebrate a little bit of Italy around your family table this holiday season. Mangia – Mangia!


Image Photography: Watertown Daily Times


 2 lb. loaf Panettone

2 ½ cup heavy cream

3 ½ cup whole milk

1 ½ cup sugar

2 tsp. vanilla

9 eggs

3 egg yolks

1 cup chopped dark chocolate

¾ cup chopped walnuts

2/3 cup dried cranberries


Cut Panettone into 1½ cubes, arrange ½ into the bottom of a deep 9-by-13 pan. Sprinkle half of the chocolate, walnuts and cranberries over bread cubes. Repeat layer with the remainder. Whisk together the cream, milk, sugar, eggs & yolks till frothy. Pour evenly over bread layers.

Gently push the bread down into the liquid & let rest for 15 minutes. Bake at 350 degrees for 1 to 1¼ hours until pudding puffs up and center is set. In small bowl, whip 2 cups heavy cream with 2 cups confectioners’ sugar until stiff peaks form. Fold in ½ cup Mascarpone Italian sweet cheese and ¼ cup Frangelico liqueur, serve atop Panettone pudding.

This article first appeared in the December 2011 issue of NNY Business magazine. Copyright 2010-2012, Northern New York Newspaper Corp., all rights reserved. Used with permission.

NNY Business, December 2011