Ingredients
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12 ounces panettone, sliced into triangles
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1/3 cup dried dates, chopped
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1/4 cup pecans
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2 tablespoons butter
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1 cup whole milk
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1 1/4 cups heavy cream
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1 teaspoon vanilla extract
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2 tablespoons maple syrup
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1 tablespoon honey
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1/2 teaspoon freshly grated nutmeg
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1/2 teaspoon cinnamon
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1/2 teaspoon light brown sugar
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grated nutmeg
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1 large egg, beaten
Instructions
- First take out a baking dish (4-cup baking dish) and heavily butter it.
- Then, arrange half of your panettone triangles in the dish overlapping them a bit.
- Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
- Then, place another layer of the panettone on top, overlapping them a bit.
- Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
- Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
- Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
- At this point you will want to preheat your oven to 400 degrees F.
- 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.
- Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
- Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT).
- Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
- Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
- Grate a small amount of nutmeg over as well.
- Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.