Panettone Bread Pudding with Amaretto Sauce

To make the sauce

Step 1: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.

Step 2: In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.

Step 3: Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm.

Step 4: (The amaretto sauce can be made 3 days ahead--cover and refrigerate--rewarm before serving).

To make the bread pudding

Step 5: Lightly butter a 13x9x2-inch baking dish. Arrange the bread cubes in the prepared dish.

Step 6: In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.

Step 7: Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Step 8: Preheat the oven to 350 degrees F, then bake until the pudding puffs and is set in the center, about 45 minutes.

Step 9: Cool slightly.

Step 10: Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.