Date Panettone Bread And Butter Pudding

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 12 ounces panettone, sliced into triangles
• 1/3 cup dried dates, chopped
• 1/4 cup pecans
• 2 tablespoons butter
• 1 cup whole milk
• 1 1/4 cups heavy cream
• 1 teaspoon vanilla extract
• 1 large egg, beaten
• 2 tablespoons maple syrup
• 1 tablespoon honey
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon light brown sugar
• grated nutmeg

Recipe

• 1 first take out a baking dish (4-cup baking dish) and heavily butter it.
• 2 then, arrange half of your panettone triangles in the dish overlapping them a bit.
• 3 scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
• 4 then, place another layer of the panettone on top, overlapping them a bit.
• 5 heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
• 6 put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
• 7 next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
• 8 at this point you will want to preheat your oven to 400 degrees f.
• 9 pour your milk-egg mixture over the panettone layers, and lightly press down on the bread so that it is fully submerged in the liquid.
• 10 leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
• 11 take the rest of your pecans and sprinkle just a bit of water over them (just a bit).
• 12 toss them in the sugar/cinnamon mixture, and toss them over the pudding.
• 13 sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
• 14 grate a small amount of nutmeg over as well.
• 15 bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.