Date Panettone Bread and Butter Pudding: A Holiday Classic Reimagined

The scent of baking panettone always transports me back to my grandmother’s kitchen during the holidays. Nonna Emilia would have mountains of the sweet bread piled high, ready to be shared with family and friends. She wasn’t one to let anything go to waste, and slightly stale panettone was always transformed into something extraordinary. This recipe, inspired by her resourcefulness and love, elevates the classic bread and butter pudding with the rich flavors of date, pecans, and the unmistakable aroma of the Italian Christmas bread. It’s a hug in a baking dish, perfect for a cozy winter evening.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Yield: One 4-cup baking dish
• Dietary Type: Not specified (Contains dairy, eggs)

Ingredients

• 12 ounces panettone, sliced into triangles
• 1/3 cup dried dates, chopped
• 1/4 cup pecans
• 2 tablespoons butter, for greasing the dish
• 1 cup whole milk
• 1 1/4 cups heavy cream
• 1 teaspoon vanilla extract
• 1 large egg, 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, for garnish

Equipment Needed

• 4-cup baking dish
• Small saucepan
• Large bowl
• Whisk
• Oven

Instructions

1. First, preheat your oven to 400 degrees F (200 degrees C).
2. Take a 4-cup baking dish and heavily butter it. This prevents sticking and adds a delicious richness to the edges of the pudding.
3. Arrange half of your panettone triangles in the buttered dish, overlapping them a bit. Overlapping is key to creating those lovely layers of texture.
4. Scatter half of your pecans over the panettone.
5. Evenly scatter your chopped dates over the pecans. The dates will plump up beautifully during baking, adding a natural sweetness and chewy texture.
6. Place another layer of the panettone on top, again overlapping them a bit. Be sure to use up all the panettone.
7. In a small saucepan, heat your butter, milk, cream, and vanilla just until simmering. Watch closely, as you don’t want it to boil. Once simmering, remove from heat.
8. In a large bowl, put the egg, maple syrup, and honey. Add freshly grated nutmeg.
9. Whisk in the hot milk mixture, making sure to whisk vigorously to prevent the egg from cooking. Tempering the egg like this creates a smooth and luscious custard.
10. 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.
11. Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely. This resting period is crucial for the bread to absorb the custard, creating that characteristic bread pudding texture.
12. Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT). This helps the sugar adhere.
13. Toss the moistened pecans in the sugar/cinnamon mixture, and then toss them over the pudding.
14. Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
15. Grate a small amount of nutmeg over as well. The nutmeg adds warmth and a touch of elegance.
16. Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color. A knife inserted into the center should come out mostly clean.

Expert Tips & Tricks

• Don’t overbake! Overbaking will result in a dry pudding. The custard should be set but still slightly wobbly in the center.
• Use day-old panettone. Slightly stale panettone soaks up the custard better than fresh. If your panettone is very fresh, you can leave it out overnight to dry slightly.
• For a richer flavor, use a good quality maple syrup and honey.
• If the top is browning too quickly, cover the dish loosely with foil during the last 15 minutes of baking.
• Make ahead: You can assemble the pudding up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding about 10-15 minutes to the baking time if baking from cold.

Serving & Storage Suggestions

Serve the Date Panettone Bread and Butter Pudding warm, ideally straight from the oven. A dusting of powdered sugar or a dollop of whipped cream adds a touch of elegance.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a low oven (300°F/150°C) or microwave until warmed through.

Freezing is not recommended as the texture of the bread pudding can become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	334 kcal	N/A
Calories from Fat	249 kcal	75%
Total Fat	27.7 g	42%
Saturated Fat	15.2 g	76%
Cholesterol	117.4 mg	39%
Sodium	75.3 mg	3%
Total Carbohydrate	19.4 g	6%
Dietary Fiber	1.4 g	5%
Sugars	16.1 g	64%
Protein	4.1 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• For a dairy-free version: Substitute the whole milk and heavy cream with coconut milk or a combination of almond milk and coconut cream. Use a vegan butter alternative for greasing the dish.
• Add spices: Experiment with other warming spices like cardamom, ginger, or cloves for a unique flavor profile.
• Use different nuts: Walnuts, almonds, or hazelnuts can be used in place of pecans.
• Incorporate other dried fruits: Try adding dried cranberries, apricots, or figs.
• Citrus zest: A little orange or lemon zest adds a bright note.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread instead of panettone?
A: While panettone is the star of this dish, you can substitute it with challah or brioche bread for a similar rich and slightly sweet flavor.

Q: Can I make this ahead of time and bake it later?
A: Yes, you can assemble the bread pudding and refrigerate it for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when it has risen, is golden brown on top, and a knife inserted into the center comes out mostly clean. The center should still be slightly wobbly.

Q: Can I reduce the amount of sugar in this recipe?
A: Yes, you can reduce the maple syrup and honey slightly, but keep in mind that the sweetness is important for balancing the flavors. The dates also contribute to the overall sweetness.

Q: What can I serve with this bread pudding?
A: This bread pudding is delicious on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

Final Thoughts

I hope this Date Panettone Bread and Butter Pudding brings warmth and joy to your table, just as it did in my Nonna’s kitchen. This recipe is more than just a dessert; it’s a celebration of family, tradition, and the simple pleasure of sharing good food. Don’t be afraid to experiment with your own twists and variations. I encourage you to try this recipe and share your feedback – and perhaps a warm slice with someone you love!