Continue cutting the panettone in this manner until you have as many narrow slices as you need for you and your guests.
Some people like to dip their panettone into their coffee before eating it. If this sounds good to you, give it a try!
Slice your filled panettone in thin slices as you normally would to serve to your guests.
Have each person enjoy their milk-soaked glass of panettone with a dessert spoon.
Pour the dark chocolate ganache over the reassembled loaf and allow it to set before serving. Cut the filled panettone into thin slices like you normally would to serve it.
Bake the panettone pudding at 160 °C (320 °F) for 35 minutes, or until the pudding is just set.
Sprinkle the top with mixed candied peel or dried fruit before serving.
If you want, do these steps ahead of time and store your panettone cubes in an airtight container until you’re ready to make your stuffing.
Remove the vegetables from heat before 10 minutes if they appear to be fully cooked or are becoming mushy.
Continue stirring the mixture for the entire 10 minutes, or until the sausage is brown and fully cooked.
Do not taste the mixture again after adding the eggs, as consuming raw eggs can be a potential risk of salmonella contamination.
Chop a large handful of fresh parsley and sprinkle it over the stuffing before you serve it.
