Culinary Arts

“Better Than Panettone” Soufflé

Massimo Bottura

Lesson time 19:09 min

Massimo shows you how to transform leftover cakes and sweet breads into a delicious, light soufflé that’s better than the sum of its parts. In this recipe, he uses panettone, an Italian sweet bread with raisins and candied fruit.

Massimo Bottura
Teaches Modern Italian Cooking
Massimo Bottura teaches you his take on traditional Italian cooking—from risotto to tortellini—and shares techniques for reimagining your own recipes.
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[MUSIC PLAYING] MASSIMO BOTTURA: This is a soufflé recipe you can evolve so many different ways using leftover breads and cakes. And the result is going to be even more delicious than what you started with. When they asked me to create something for Christmas, I always say, let's think about the day after. The day after is the critical point. The day after is the moment in which you throw everything in garbage. But what do you do? You throw ideas in the garbage. You throw culture in the garbage. You throw beautiful food in the garbage. Come on! Shame on you! This is a panettone, the most classic preparation for Christmas. And I never liked it. You know, actually, I liked it but a little bit. Just most of the time was too dry. And when you serve it at Christmas, you have a lot-- a lot of leftover there are even drier. So ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, your critical point of view. How can I restore the soul of the panettone and make it even better? So what we're going to do today, we're going to experiment the way of create a soufflé from a leftover panettone. You're going to be mind blown. You can do this with other kinds of leftover cakes too. You have gingerbread cake. You have carrot cake. You have chocolate muffin. You have cinnamon-raisin bread. You have those kind of preparation. They are kind of-- they're no creamy. There's no cream in there but just pure flavor, pure nostalgic flavor. Leftover cooking, always remember, is an act of love. And you have to treat your food in such a nice way. It's going to answer to you. It's going to talk to you. It's going to-- it's going to hug you and give you so much joy. So we have panettone left over. So what do we do, we put the leftover in a tray. And we dry that in the oven for, like, one hour. So gets really, really dry. And at that point, we powder them with the blender, you know, and create this powder that is pure, amazing, panettone flavor. You have raisin. You have orange. Like-- but this orange that is not orange. It's like confit, like slow-cooked in sugar. You have vanilla. You have caramel. You have toasted flavor, so complex. It's really amazing. Taca, miss-- master, start. Ah! This is a new-- a new beautiful object, total black, with cooking is an act of love. Who said that? Massimo-- Massimo Bottura. I'm sorry. It is me. All right? So first step, you would like the eggs in there. Of course, you're going to find all the proportion in your cooking book. OK? So you put the yolk into the stand mixer. And you add sugar. You incorporate very well. You need to go high speed to incorporate a lot of air for them to get soft and, you know, kind of a ready mix. You can use that mix in your espresso. You know? You're doing this preparation. It's like early afternoon. You are working there, the 26th of December. You have your own coffee after your meal. And what do you do? You go inside as a kid would do with this spoon. You put a s...

Reimagine your cooking

Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas. In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes. You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary adventure.


Students give MasterClass an average rating of 4.7 out of 5 stars.

This was a fascinating class. So beautiful, so insightful, so creative. Such a great opportunity to see and hear the passion from a world-renowed master. Thank you.

The way Massimo thinks about food and ingredients shows why he is one of the top chefs in the world. This course has really inspired me to think more creatively about my ingredients on a micro level and to experiment using my intuition and senses.

Fantastico, Grande Massimo Bottura! Going to visit the Osteria Francescana soon! Grazie Mille!

Marvelous! My culinary skills will transcend dimensions due to this course. I plan to retake the class so I fully absorb the passion.


Ricardo R.

I really enjoyed making this. I had to substitute the toasted hazelnuts for toasted macadamia nuts but was just as delicious.


Can this be done only with bread or cake left overs? What about cookies from Christmas? Can they also be blended and used for Soufflés?


Genial!!!! I'm laughing so much and this is definitely the best way to learn anything for me coz it makes me fell so happy, thank you so much! <3

A fellow student

Chef Bottura, spero che questo commento arrivi a Lei. Ho sbavato come un mastino napoletano dall'inizio alla fine di questa lezione. Sono negata in cucina ma Lei mi ha fatto venire la voglia di provare a fare qualcosa che vada oltre la bistecca alla piastra. Ed ora aspetterò pazientemente i saldi post Natale per acquistare panettoni e provare a far questa ricetta. Le Sue lezioni valgono da sole l'intero importo del pass annuale che ho acquistato.


I love Massimo`s fascination and style and the recipes are incredible. I'm starting the weekend making the Broth of everything with the noodles and the Better than Panettone Soufflé. Thank you, Maestro.

Graeme R.

So much fun! Such a great Massimo! Just the thing to do with Panettone, the cake you hate.

Noëlle F.

What an amazing lesson and refined dessert. This lesson got me the idea of using this bread crumbs for cantuccini. I definitely have to try and see what happens.

thissa K.

Hi chef,Thanks for brilliant ideas as i am keen to know regarding some seafood ideas as specially i am involve working in a seafood restaurants known as sri Lanka .specialty in prawns. Regards Chef wijayakumara.

Stephen D.

The only thing missing was Massimo's golden plate. This a beautiful dish. Very satisfying to do and very satisfying to eat. I can thoroughly recommend this. Normally I hate baking but this is definitely worth the effort- Almost too good to be true.

Stephen D.

I loved the concept of this. Pannetone is unfortunately not in season at the moment but I managed to get Guglhupf and a kind of ginger bread. They are drying out in the oven at the moment. Tomorrow you will see the results. (Perhaps) Massimo for President! And Taka for vice-president. Stephen