Ingredients
- 18 – 20 oz. Panettone Italian specialty cake
- Unsalted butter, room temperature, to prepare the baking dish
- 4 large eggs
- 2 egg yolks
- 2 cups whole milk
- 1/2 cup sugar
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 tsp. kosher salt
- 3/4 cup chopped pecans
- 2 Tbsp. chilled unsalted butter, cut into pieces
- 3 Tbsp. brown sugar
Instructions
Butter a 13″ x 9″ baking dish. Set aside.
Cut panettone so slices are similar in size. Arrange in baking dish.
In a medium bowl, whisk eggs, yolks, milk, sugar, vanilla, cinnamon and salt.
Pour over Panettone, pressing to make sure it soaks up the custard.
Cover and chill for at least 2 hours or overnight.
When you’re ready to bake, preheat oven to 375 F.
While oven is heating, in a small bowl, mix pecans, butter and brown sugar.
Remove dish from the refrigerator and scatter the pecan crumble over top.
Place dish on a baking sheet and cover tightly with foil.
Bake for 25-30 minutes until warmed through.
Remove foil and bake until deeply browned, 35-40 minutes longer.
Remove from oven and let cool slightly.
Serve with warm maple syrup.