Decadent Date and Pecan Panettone Bread Pudding
Indulge in this exquisite Decadent Date and Pecan Panettone Bread Pudding, an elevated twist on a classic dessert that beautifully combines the rich, buttery flavor of panettone with the sweetness of dates and the crunch of toasted pecans. Perfect for a cozy gathering or a special occasion, this pudding is lovingly soaked in a creamy, spiced custard blend that forms a luscious, golden crust during baking. Serve warm with a drizzle of maple syrup or a scoop of vanilla ice cream to take this delightful treat to the next level. Perfect for sharing with friends and family, it's a comforting dessert sure to impress!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Panettone
12 ounces (sliced into triangles)
Dried dates
1/3 cup (chopped)
Pecans
1/4 cup (chopped)
Butter
2 tablespoons (unsalted)
Whole milk
1 cup
Heavy cream
1 1/4 cups
Vanilla extract
1 teaspoon
Egg
1 large (beaten)
Maple syrup
2 tablespoons
Honey
1 tablespoon
Nutmeg
1/2 teaspoon (freshly grated)
Cinnamon
1/2 teaspoon
Light brown sugar
1/2 teaspoon
Freshly grated nutmeg
(for sprinkling)
Instructions
1
Preheat your oven to 400°F (200°C) to ensure it is ready for baking.
2
Butter a 4-cup baking dish generously to prevent sticking.
3
Arrange half of the panettone triangles in the dish, slightly overlapping them for an even layer.
4
Sprinkle half of the chopped pecans and all the chopped dates evenly over the panettone layer.
5
Place the remaining panettone triangles on top, again overlapping them slightly.
6
In a small saucepan, heat the butter, whole milk, heavy cream, and vanilla extract over medium heat until it just reaches a simmer. Remove from heat immediately.
7
In a large mixing bowl, combine the beaten egg, maple syrup, honey, and freshly grated nutmeg.
8
Gradually whisk the hot milk mixture into the egg mixture, stirring vigorously to prevent the eggs from curdling.
9
Pour the custard over the layered panettone in the baking dish, gently pressing down to ensure all the bread is soaked.
10
Allow the panettone to soak for 15-20 minutes, giving the bread time to absorb the custard.
11
While waiting, prepare the topping by lightly sprinkling a small amount of water over the remaining pecans and tossing them in the cinnamon and brown sugar mixture.
12
Once the soaking time is complete, sprinkle the cinnamon-sugar pecans evenly over the pudding.
13
Finish by grating a small amount of nutmeg over the top for added flavor.
14
Bake the bread pudding in the preheated oven for 40-45 minutes or until it has risen and is golden brown on top.
15
Let it cool slightly before serving, and consider pairing it with a drizzle of maple syrup or a scoop of vanilla ice cream for an indulgent treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main bread used in this recipe?
The main bread used is 12 ounces of Panettone, sliced into triangles.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
How should the baking dish be prepared?
The 4-cup baking dish should be generously buttered to prevent the pudding from sticking.
How do you layer the Panettone?
Arrange half of the panettone triangles in the dish, slightly overlapping them for an even layer.
What ingredients go between the layers of Panettone?
Sprinkle half of the chopped pecans and all the chopped dates evenly over the first panettone layer.
How is the custard base heated?
Heat the butter, whole milk, heavy cream, and vanilla extract over medium heat until the mixture just reaches a simmer.
What is mixed with the beaten egg?
The beaten egg is combined with maple syrup, honey, and freshly grated nutmeg.
How do you prevent the eggs from curdling?
Gradually whisk the hot milk mixture into the egg mixture while stirring vigorously.
How long should the Panettone soak in the custard?
The Panettone should soak for 15-20 minutes to ensure the bread absorbs the custard.
Why should you press down on the bread?
Gently pressing down ensures that all the bread is thoroughly soaked in the custard liquid.
How is the pecan topping prepared?
Sprinkle water over the remaining pecans and toss them in a mixture of cinnamon and brown sugar.
What is the final spice added before baking?
A small amount of freshly grated nutmeg is added over the top for extra flavor.
How long does the bread pudding bake?
Bake the pudding for 40-45 minutes or until it has risen and is golden brown.
What are the suggested serving pairings?
It is delicious served warm with a drizzle of maple syrup or a scoop of vanilla ice cream.
What kind of butter is used?
The recipe calls for 2 tablespoons of unsalted butter.
What type of milk is required?
The recipe requires 1 cup of whole milk.
How much heavy cream is used?
The recipe uses 1 1/4 cups of heavy cream.
What kind of dates are used?
The recipe calls for 1/3 cup of chopped dried dates.
How much maple syrup is in the custard?
There are 2 tablespoons of maple syrup in the custard mixture.
Is there honey in this recipe?
Yes, 1 tablespoon of honey is used in the egg mixture.
How much cinnamon is needed?
The recipe uses 1/2 teaspoon of cinnamon for the pecan topping.
What type of sugar is used for the topping?
The recipe uses 1/2 teaspoon of light brown sugar.
How many eggs are needed?
The recipe requires 1 large egg, beaten.
What is the total quantity of pecans?
A total of 1/4 cup of chopped pecans is used.
Should the Panettone be sliced in a specific way?
Yes, the Panettone should be sliced into triangles.
How many cups of liquid are in the dish?
The baking dish used is a 4-cup capacity dish.
What are the flavor profile tags for this dish?
Tags include comfort food, holiday dessert, spiced dessert, and decadent dessert.
Can this be considered a holiday dessert?
Yes, it is tagged as a holiday dessert and uses festive ingredients like Panettone and dates.
What is the texture of the finished pudding?
It has a luscious, golden crust and a soft, custard-soaked bread interior.
How much vanilla extract is added?
The recipe calls for 1 teaspoon of vanilla extract.