Panettone Bread Pudding

Panettone Bread Pudding

1 - 1 lb loaf of panettone bread, trim hard crusts if needed, cut or break into 1 inch pieces
8 large eggs
1 1/2 cups heavy cream
2 1/2 cups whole milk
Sugar may be added to taste but the panettone is sweet enough on it's own

Lightly butter a 9x13 baking dish
Arrange bread cubes in pan
Whisk eggs, cream and milk and sugar if using to blend
Pour over bread cubes and press bread cubes gently to submerge
Let stand for 30 minutes occasionally pressing the bread cubes into the custard mixture
Preheat oven to 350 F. Bake the pudding until it puffs and is set in the centre about 45 minutes.
Cool slightly . Spoon into bowls and drizzle with warm sauce.

Sauce
1/2 cup heavy cream
1/2 cup whole milk
2- 3 Tbsps sugar  ( I use 2 Tbsp of white sugar and then add about 1 tsp of brown sugar because I like the flavor)
1/4 cup amaretto liqueur (I substituted brandy, I think maybe a combination of brandy and orange liqueur might be good)
2 tsps cornstarch

Bring cream, milk and sugar to a boil in a small heavy saucepan ( or use a double boiler) over medium heat stirring frequently .
In a small bowl mix amaretto or brandy and cornstarch to blend ,then whisk it into cream mixture.Simmer over medium- low heat,stirring constantly until sauce thickens about 2 minutes.
Keep warm or refrigerate up to 3 days and reheat to serve.