1 1lb Loaf Panettone Bread, crusts trimmed & cut into 1 inch cubes
8 Eggs
1 1/2 Cups Whipping Cream
2 1/2 Cups Whole Milk
1 1/4 Cups Sugar
2 Cups Blueberries (Fresh or Frozen)
2 Tbs Icing Sugar
1 Tbs Vanilla Bean Paste
1/2 tsp Cinnamon

Amaretto Cream Sauce

1/2 Cup Whipping Cream
1/2 Cup Whole Milk
2 Tbs Sugar
2 Tbs Golden Syrup
1/4 Cup Amaretto Liqueur
3 Tsp Cornstarch

To make the bread pudding: Heat oven to 350 degrees. Lightly butter a 13″ x 9″ x 2″ baking dish. Arrange bread cubes in the prepared dish. If using fresh blueberries, mix with icing sugar and spread over bread cubes. 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. Cover and refridgerate for 10 minutes before baking.

To make the amaretto sauce: In a saucepan over medium heat, combine cream, milk, sugar and syrup and bring to a boil. In a small bowl, mix the amaretto and cornstarch to blend, then whisk into the cream mixture. Simmer over medium low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm.

Bake until the pudding puffs and is set in the center, about 45-60 minutes. Cool slightly. Spoon bread pudding into bowls and drizzle with the warm amaretto sauce.