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“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.

You can never fail listening someone who has listen with his heart too

I love Massimo's energy and passion for food and his committment to zero waste.

I learned a lot about seeing food in a different light and how to evolve my pallet. How to overthing a cooking process and to trust in my skills.

It invited me to experiment with Italian cuisine using my own culture's ingredients. Creativity is about unlikely connections and this course certainly invites it. Thanks!


A fellow student

Going with Massimo's philosophy I used Cap'n Crunch instead of panettone! It was amazing! I blended it up at the same weight. The only thing I changed was lowering the sugar to 50 grams. I didn't want it to come out too sweet. In the end I could have added a little bit more but it was quite fantastic as it was. I cooked it medium which ended up being about 12 minutes in my oven. The batter seemed just a tad heavier than a normal souffle, I maybe could have upped the egg white just a bit. Anyway, don't be afraid to experiment!

A fellow student

I powdered the brioche but it's a little bit wet because of the fat content, but no worries, the Brioche Souffle is still fantastical. 180c for 9 min for rare, 10 for medium-rare and 12 for muffin texture.

A fellow student

I don't follow the recipe I never have, but his teaching and his recipe have inspired me to make a souffle from leftover food, I just bought a Brioche from the supermarket, I thought It would be soft and moist and elastic, but it was so dried that I just left in in the corner of my fridge. After I watched this video, I decided to turn the brioche into powder and turn it into a souffle. This is my ''Better than Brioché'' Soufflé


The recipe worked perfectly fine. However, unfortunately, the workbook does not provide on which temperature to bake (p. 45, step 6, last part)

Joseph A.

Had some left over hot cross buns and easter eggs after easter so decided to try the recipe with the those ingredients instead. Loved it!


I'm now in COVID-19 quarantine week 4 in New Jersey but thankfully I've been exposed to this masterclass by Massimo. It's given me a fun and healthy new view of cooking that I've never had before. Love his passion and enthusiasm towards cooking. I've already done a couple of the recipes and can't wait to try the others. Great Masterclass!

Carla V.

Amazing!! I always buy Panettone during Christmas time. And I eat one piece and never know what to do with the rest. Now I know. Tks Massimo!!!


WOW! Massimo truly connects the passion of food-life & Italia. Many Italian chefs portray that persona, but this dude does it by reconstructing and maintaining the tradition and heritage of ultra-classic staples. He had me at fast cars and slow cooking. The very next day after watching this, I ran to the store (during COVID-19) and procured as many ingredients as I could. I live in Midwestern USA, so let's be real here... I still snuck out a decent meal and now I know what to do with that old bread and vegetables. I admire your passion for waking people up on waste. Actually, let's be real, I admire your extreme attention to detail and reconstruction of pure dishes. I'm speaking water now. TRUTH!

Roxana R.

Dear Master, Maestro. My little son is 11 years old and he calls yo Sensei :). Today I want to say thank you because my son and I are watching your lessons in Peru at very hard times. The hole country is in quarantine for 15 days. Today is day 4. But today was different cause as we were making this recipe we knew, in a period of only 3 hours, about the 2 first deaths because of the corona virus in my country. I wanted to cry, I was really scare for me and my family but this recipe made me keep going cooking for my son. Trying to make special and warm this times of darkness and fear. You are right: cooking is an act of love, today more than ever for us. At the end the soufflé was not perfect in texture but it was delicious. We will going to try again of course looking for perfection. Thank you for give us warmth and smiles and passion and live. As we all peruvians around the country go out to our balconies and windows to applaud the heroes that are picking our garbage, taking care of the streets and taking care of the sick ones, my house smells like christmas. That is priceless.

Ricardo R.

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