Ingredients:
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 eggs, 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
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.