The 3 Most-Legit Christmas Desserts of All Time

Get one step closer to that storybook Christmas with traditional desserts.
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BUCHE DE NOEL Food Network Eggs, Sugar, Unsalted Butter, Instant Espresso, Rum, Chocolate Genoise Sheet, Almond Paste, Confectioners’ Sugar, Light Corn Syrup, Egg Yolks, Salt, Cake Flour, Cornstarch, Alkalized Cocoa

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

The rest of your holiday may not be textbook-traditional, but including these desserts in your spread will give your holiday the look of a storybook Christmas. This year, serve your guests traditional Christmas favorites that are as iconic as your lit Christmas tree or the stockings hanging on your mantel.

When they finally make it to the dessert round, friends and family will gasp at the sight of this classic  Buche de Noel (pictured above), or French yule log cake. Complete with marzipan figures of berries, pinecones and mushrooms, this sweet rolled cake starts with rich chocolate genoise (sponge cake) that's rolled in coffee- and brandy-flavored buttercream. With its fairy-tale looks, it may be difficult to slice into the finished log and reveal all its layers, but we're sure you'll find a way.

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE Giada De Laurentiis Everyday Italian/Italian Southern Comfort Food Network Whipping Cream, Whole Milk, Sugar, Amaretto Liqueur, Cornstarch, Panettone Bread, Eggs,PANETTONE BREAD PUDDING WITH AMARETTO SAUCE Giada De Laurentiis Everyday Italian/Italian Southern Comfort Food Network Whipping Cream, Whole Milk, Sugar, Amaretto Liqueur, Cornstarch, Panettone Bread, Eggs

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.

Odds are, the first thing to disappear from your holiday spread won't be the loaf of panettone you were gifted. Play into the bread's better qualities by reimagining it in  Panettone Bread Pudding with Amaretto Sauce. Soak cubes of panettone in a rich custard before baking, and then serve with sweet amaretto sauce to tie it all together. When the bread cooks down until soft and sweet, this raisin- and dried fruit-studded pudding will be the first thing to go.

HOMEMADE CANNOLI Alex Guarnaschelli Best Thing I Ever Made/That’s Italian Food Network Allpurpose Flour, Granulated Sugar, Kosher Salt, Unsalted Butter, Egg Yolk, Dry White Wine, Ricotta Cheese, Powdered Sugar, Ground Cinnamon, Allspice, Heavy Cream, Semisweet Chocolate Chips, Lemon, Canola Oil

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

If you've ever savored Homemade Cannoli from an Italian bakery, you know that the thin, crispy shell is the perfect balance to the creamy, tangy filling. To ensure that these shells stay crunchy, wait to fill them until right before serving. A powdery dusting of sugar will give them a light touch of sweetness and a just-snowed look, while a scattering of chocolate chips in the filling brings an added crunch.

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