Date night menu
Photo courtesy of Due Forni

Panettone is a rich bread similar to a brioche, filled with eggs, butter, and just enough yeast to give it a light, ethereal texture then studded with raisins and candied citrus throughout to give a bit of extra sweetness. Chef Allen Lewis of Due Forni in Austin, Texas has developed a recipe that is simple yet delicious making it an ideal dessert for your Christmas feast, or a quick weeknight dessert during the holiday season.

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10 servings

  • 3 pounds panettone
  • 1 quart anglaise (recipe follows),Gelato,Powdered sugar for dusting
  • Anglaise
  • 1 quart heavy cream
  • 10 egg yolks
  • 1 cup sugar
  • pinch of salt
  • 1 tablespoon vanilla bean paste


  1. Preheat oven to 500 degrees.
  2. Tear panettone into cubes and place in greased baking pan.
  3. Pour chilled anglaise over panettone cubes.
  4. Use hands to combine mixture, squeezing anglaise into panettone.
  5. Place in oven, and bake 10-12 minutes.
  6. Serve warm with a scoop of gelato and a dusting of powdered sugar.

AnglaisePhoto by: James Smith

  1. Heat cream to 140 degrees in large saucepan.
  2. Meanwhile, in medium bowl, whisk egg yolks, sugar, salt and vanilla paste until slightly pale.
  3. Slowly incorporate heavy cream into yolks to temper while whisking constantly. Be careful not to pour too quickly or hot cream will curdle eggs.
  4. Let cool, whisking occasionally.
  • From Allen Lewis of Due Forni in Austin, Texas

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