Black Forest Panettone Pudding

• 3 large eggs
• 1-1/2 cups half-and-half cream
• 1-1/2 teaspoons almond extract
• 6 cups cubed panettone bread (2-inch cubes, about 12 ounces)
• 1 cup semisweet chocolate chips
• 1 cup sliced fresh or frozen pitted dark sweet cherries, thawed
• 1 cup sliced almonds, toasted
• 1/4 cup unsalted butter
• 1/4 cup packed light brown sugar
• 1 cup vanilla bean ice cream

1. Preheat oven to 350u0b0. Whisk together eggs, cream and extract. Add panettone cubes; soak 3 minutes, turning to coat. Meanwhile, pulse chocolate chips in a food processor until finely ground.
2. In a greased 9-in. deep-dish pie plate, layer half of each of the following: cubed panettone, ground chocolate, cherries and almonds. Repeat layers. Bake until a knife inserted in the center comes out clean, 40-45 minutes.
3. Meanwhile, for sauce, melt butter over medium heat in a small saucepan. Whisk in brown sugar until sauce resembles caramel. Stir in ice cream; simmer over low heat until it coats a spoon, about 5 minutes. Transfer to a bowl to cool completely. Sauce will thicken as it cools. Serve with bread pudding.

eggs, cream, almond, bread, chocolate chips, sweet cherries, almonds, unsalted butter, brown sugar, vanilla bean ice cream

Taken from www.tasteofhome.com/recipes/black-forest-panettone-pudding/ (may not work)