Tricks and recipes to avoid wasting the leftover Pandoro and Panettone

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Carlos Laforet Coll
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Recycling in the kitchen is possible. Here are some tasty and creative ideas to "recycle" the most famous sweets of the Christmas holidays.


Recycling in the kitchen is possible. Here are some tasty and creative ideas to "recycle" the most famous sweets of the Christmas holidays. 

How many pandoro and panettone have you received or bought during these holidays? Were you able to consume them all? If after opening, there are still some leftovers left, don't worry, we give you some simple and delicious anti-waste recipes that have these two typical Christmas sweets as their main ingredient.

Recipes with leftovers from panettone or pandoro


Pandoro truffles

©Africa Studio/Shutterstock

This is a delicious idea that we can do together with the children, it will seem like a completely new dessert!


  • 200g pandoro
  • 250 g of dark chocolate
  • 50 ml vegetable drink (rice or almond)
  • 60 g chopped pistachios


  1. In a bowl, crumble the pandoro and keep it aside.
  2. Melt 50 g of chocolate in a bain-marie together with the vegetable drink
  3. Pour the mixture just made into the pandoro bowl, adding half the chopped pistachios and mix all the ingredients until you get a smooth dough.
  4. In the meantime, always melt the rest of the chocolate in a double boiler.
  5. With the pandoro dough, form balls with your hands.
  6. Dip the balls in the melted chocolate, covering them completely, and place them gradually on a flat surface covered with baking paper.
  7. Decorate the truffles by sprinkling them with the remaining chopped pistachios.
  8. Let the chocolate solidify completely before serving.

Pudding with leftovers from panettone or pandoro

© vm2002 / Shutterstock

Even those who do not have much experience with desserts will be at ease with this easy and tasty recipe with which you can use the leftover panettone or pandoro.


  • 250 g of panettone or pandoro remains
  • 200 ml of milk
  • 150 g of whole cane sugar
  • 4 organic eggs
  • The juice of an orange
  • 1 teaspoon vanilla extract
  • Zest of half an orange
  • 1 cinnamon stick


  1. Cut the panettone or pandoro into small pieces and set them aside.
  2. Heat the milk in a saucepan over low heat, add the sugar, the grated orange zest and the cinnamon stick until hot (not boiled), turn off and remove the cinnamon stick from the milk.
  3. In a bowl, put the pieces of panettone or pandoro and the milk so that they soak and soften.
  4. Add the previously beaten eggs, the orange juice and mix.
  5. Transfer everything to a greased mold.
  6. Put the mold in the previously heated oven and cook the pudding at 180 ° C for about 30 minutes.
  7. Check if it is cooked with a toothpick, if the toothpick is clean, remove it from the oven and let it cool to room temperature.

French toast with panettone or pandoro


Who has never eaten French toast? But probably only a few have tasted it with panettone or pandoro! Here is the recipe!


  • leftover panettone or pandoro
  • 2 organic eggs
  • 250 ml of milk
  • ground cinnamon to taste
  • 1 teaspoon vanilla extract


  1. Cut the panettone or pandoro into slices and set aside.
  2. In a bowl, beat the eggs along with the milk, cinnamon and vanilla extract.
  3. If necessary, grease the bottom of the pan and in the meantime soak a slice of panettone or pandoro in the liquid mixture.
  4. Place the slice of panettone or pandoro in the pan and brown all sides over medium heat. Repeat the same operation with all the slices.
  5. You can serve with the filling and fruit of your choice.

Panettone tiramisu in a jar

©Pronina Marina/Shutterstock

Here is the recipe for a slightly revisited classic dessert: instead of ladyfingers we will use panettone.


  • About 320 grams of panettone
  • 120 gr of organic egg yolks
  • 90 gr of whole cane sugar
  • 500 grams of mascarpone
  • About 240 grams of coffee
  • unsweetened cocoa powder to taste
  • 6 jars of 200 ml


  1. Cut the panettone into slices about 2 cm thick, cut them according to the size of the jars and set them aside.
  2. Place the egg yolks in a large bowl with the sugar and whisk them with a whisk for ten minutes.
  3. Add the mascarpone and work again with the whisk for a very short time in order to mix everything together (it is recommended not to work the mascarpone for a long time with the whipped egg yolks otherwise it will go crazy)
  4. Dip a slice of panettone in the coffee and place it on the bottom of the jar,
  5. Add the freshly prepared cream
  6. Continue layering the soaked panettone and cream
  7. Sprinkle the surface with cocoa
  8. Refrigerate for at least three / four hours before serving.

There are many small actions that we can carry out every day to make our impact on the earth less, one of these certainly is to never waste food. With these recipes you now know how to "recycle" the leftovers of panettone and pandoro.

You might also like:

  • How to recycle leftover Pandoro: 5 recipes
  • All the tricks and recipes to avoid wasting the leftover sparkling wine
  • Risotto alla spumante: how to recycle open bottles
  • Food waste: the tricks that will save you money and food today



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