I love the yeasty, slightly sweet, Italian fruit bread panettone and received several small loaves for Christmas. It's delicious plain but even better when sliced, toasted and lightly buttered. It also makes a decadent sweet sandwich. Toast two slices of panettone. Spread one slice with Nutella (chocolate and hazelnut spread), layer on sliced bananas and sprinkle with toasted chopped hazelnuts. Top with the other slice of toasted panettone, cut the sandwich in half or quarters and enjoy with a glass of cold milk or hot tea. Being rich with eggs and sugar, panettone stays fresh for several days. If it starts to go stale, use it to make wonderful French toast. Cut into slices about 2.5cm thick. Whisk eggs with milk (I use about 1/2 cup of milk for every two eggs) and add a few drops of pure vanilla extract (it's also good with a little ground cinnamon). Put the sliced panettone in the egg/milk mixture and let it soak up as much liquid as possible without falling apart. Melt unsalted butter in a large pan and, when it sizzles, carefully add the soaked bread in one layer. Cook over medium-low heat until brown then flip it and brown the other side. Don't cook it too fast or the French toast will be too wet inside. Serve with pure maple syrup and/or fresh fruit. Stale panettone also makes a lovely bread pudding. You can add additional fruit, fresh or dried (I like dried cranberries or chopped apples). Cut the panettone into 2.5cm squares and put into 28x18cm pan and sprinkle in fruit, if using. Whisk four large eggs with 1/2-3/4 cup of granulated sugar. Stir in two cups of milk, a teaspoon of pure vanilla extract (or use 1/2 vanilla bean - split in half lengthwise, scrape out the seeds and whisk into the mixture). If you're adding chopped apples, whisk in 1/4 tsp of ground cinnamon. Pour over the panettone and let it soak for at least 30 minutes. Preheat oven to 180 degrees Celsius. Sprinkle the top of the bread pudding with granulated sugar and bake for about 30 minutes, or until golden brown on top. Serve with whisky or rum sauce: combine 1/4 cup of unsalted butter, 1/2 cup of granulated sugar and 1/4 cup of cream in a heavy pan. Put over medium heat and stir constantly until sugar is dissolved (if mixture is too thick, add more cream). Stir in whisky or rum to taste and serve hot.