Date Panettone Bread and Butter Pudding
Transform your leftover holiday panettone into a show-stopping dessert with this indulgent Date Panettone Bread and Butter Pudding. Layered with buttery slices of rich, festive panettone and sweet, caramel-like Medjool dates, this comforting dish is baked to golden perfection in a creamy, cinnamon-laced custard. The soft, custard-soaked interior contrasts beautifully with the slightly crisp, golden top, making every spoonful a harmony of textures and flavors. Perfect as a cozy winter dessert or a standout addition to any brunch table, this elegant twist on the classic bread and butter pudding is both easy to prepare and irresistibly delicious. Serve it warm with a dusting of powdered sugar for a dessert that feels like a hug in a bowl. Keywords: panettone bread pudding, Medjool dates dessert, holiday leftovers recipe, festive bread pudding, easy winter dessert.
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Recipe Information
Ingredients
- 400 grams Panettone
- 50 grams Unsalted butter
- 150 grams Medjool dates (pitted and chopped)
- 4 large Eggs
- 300 ml Heavy cream
- 200 ml Whole milk
- 75 grams Caster sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 1 tablespoon Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish with butter.
Slice the panettone into 2-cm thick slices, then cut each slice into triangles. Spread a thin layer of butter on one side of each piece.
Arrange the buttered panettone pieces in overlapping layers in the greased baking dish. Sprinkle the chopped medjool dates evenly between the layers.
In a medium bowl, whisk together the eggs, caster sugar, vanilla extract, and ground cinnamon until well combined.
In a small saucepan, gently heat the heavy cream and whole milk over low heat until just warm (do not boil). Gradually pour the warm milk mixture into the egg mixture, whisking constantly, to create the custard.
Pour the custard evenly over the layered panettone and dates, ensuring all pieces are soaked. Let it sit for 10 minutes to allow the panettone to absorb the custard.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is golden brown.
Remove the pudding from the oven and let it cool for 5-10 minutes. Dust with powdered sugar, if desired, before serving warm.
Nutrition Facts
Calories |
3728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1420 mg | 473% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 411.6 g | 150% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 313.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 487 mg | 37% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1656 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
