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1
First take out a baking dish (4-cup baking dish) and heavily butter it.
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2
Then, arrange half of your panettone triangles in the dish overlapping them a bit.
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3
Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
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4
Then, place another layer of the panettone on top, overlapping them a bit.
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5
Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
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6
Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
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7
Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
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8
At this point you will want to preheat your oven to 400 degrees F.
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9
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.
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10
Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
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11
Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT).
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12
Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
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13
Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
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14
Grate a small amount of nutmeg over as well.
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15
Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.
