Date Panettone Bread And Butter Pudding Recipe

Name: Date Panettone Bread And Butter Pudding
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1 (1 pound) panettone, cut into 1 inch slices; 1 cup dried dates, chopped; 1 cup pecans, chopped; 2 tablespoons butter, plus extra for greasing dish; 2 cups whole milk; 1 cup heavy cream; 1 teaspoon vanilla extract; 2 large eggs; 1/4 cup maple syrup; 2 tablespoons honey; 1/4 teaspoon ground nutmeg, plus extra for garnish; 1/2 teaspoon ground cinnamon; 2 tablespoons granulated sugar; 1 tablespoon water

Indulge in this luxurious Date Panettone Bread and Butter Pudding, the perfect festive dessert! This elegant recipe transforms leftover panettone into a rich and comforting bread pudding bursting with the flavors of dates, warm spices, and a creamy custard. A show-stopping holiday treat your guests will adore!

Prep Time 20 mins

Cook Time 60 mins

Calories 333.9 kcal

Protein 8g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Date Panettone Bread And Butter Pudding

1 (1 pound) panettone, cut into 1 inch slices
1 cup dried dates, chopped
1 cup pecans, chopped
2 tablespoons butter, plus extra for greasing dish
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
2 large eggs
1/4 cup maple syrup
2 tablespoons honey
1/4 teaspoon ground nutmeg, plus extra for garnish
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 tablespoon water

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How to Make Date Panettone Bread And Butter Pudding

Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish with butter.
Arrange half of the panettone slices in the prepared dish, overlapping slightly.
Sprinkle half of the chopped pecans (1/2 cup) over the panettone, followed by 1 cup of chopped dates.
Layer the remaining panettone slices on top, overlapping slightly.
In a saucepan, gently heat 2 cups milk, 1 cup heavy cream, 2 tablespoons butter, and 1 teaspoon vanilla extract until simmering. Remove from heat.
In a large bowl, whisk together 2 large eggs, 1/4 cup maple syrup, 2 tablespoons honey, and 1/4 teaspoon freshly grated nutmeg.
Gradually whisk in the warm milk mixture, ensuring the eggs don't scramble.
Pour the custard mixture evenly over the panettone layers, gently pressing down to submerge the bread.
Let the pudding sit for 15-20 minutes to allow the bread to absorb the custard.
In a small bowl, toss the remaining 1/2 cup pecans with 1 tablespoon of water, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon.
Sprinkle the pecan mixture evenly over the pudding.
Sprinkle the remaining cinnamon sugar mixture over the top.
Grate a little extra nutmeg over the pudding.
Bake for 40-45 minutes, or until golden brown and set. Let cool slightly before serving.