Date Panettone Bread and Butter Pudding

Recipe by love4culinary




  • 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.