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What is this, Rachel Ray?

Carrier, I hear you, lol, but I do think sometimes you can take shortcuts and still be a fine cook. I like to use this mix here http://i172.photobucket.com/albums/w21/scrap2day/PillsburyQuickBread.jpg and add 2 tablespoons of fresh squeezed orange juice and a 1 tablespoon of finely grated orange zest to the mix. Tastes wonderful and I get loads of compliments every year when I hand them out. Shortcuts during the holidays that don't sacrifice flavor are okay in my book. Not everyone I give a gift to is going to get the made from scratch candies but I do want to give them something tasty and somewhat homemade.

Every time I see panettone, now, I think of the Iron Chef episode where Mario Batali made a zuppa inglese using a panettone ... it looked so delicious, and the judges loved it!

I was always under the impression that bread pudding was a way to use up leftover breads and pastries. Is it meant to be done from scratch and not "à la Rachel Ray"?

You all need to chill. Maybe you have 4 hours to make dessert, but I'd rather take some shortcuts using quality products. I'm making a trifle for our holiday dinner using a pound cake from a local bakery.

I love using Panettone for as many things has possible during the holiay season. It's delicious in bread pudding, as french toast, in a triffle, you name it