Panettone Bread Pudding With Brandy Sauce

• 5 cups Day-old Panettone, Cut Into 1-inch Cubes (loosely Packed)
• 2 cups Half-and-Half (or Equal Parts Whole Milk And Heavy Cream)
• 3 whole Large Eggs
• 2 whole Egg Yolks
• 1/4 cups Sugar
• 1 Tablespoon Brandy
• 1 teaspoon Vanilla Bean Paste Or Extract
• 1/2 teaspoons Orange Zest
• 1/8 teaspoons Salt
• 1 dash Nutmeg, Freshly Grated
• 1/2 cups Sliced Almonds
• FOR THE SAUCE:
• 1/2 sticks Unsalted Butter, Sliced
• 1/2 cups Light Brown Sugar, Packed
• 3 Tablespoons Heavy Cream
• 2 Tablespoons Brandy
• 1/4 teaspoons Vanilla Bean Paste Or Extract
• 1 pinch Salt

1. Butter an 8-inch square baking pan. Place bread cubes in prepared pan. In a large bowl, whisk together half-and-half, eggs, yolks, sugar, brandy, vanilla, orange zest, salt, and nutmeg. Pour mixture over bread cubes, pressing down gently to make sure all the bread is coated. Allow mixture to stand at room temperature for 30 minutes or up to 2 hours in the refrigerator.
2. Preheat oven to 350u0b0F. Pour almonds over bread mixture, pressing down between the pieces to incorporate, taking care not to break up the bread. Bake in the center of the oven for 35-45 minutes or until set and lightly browned. Allow to cool at least 15 minutes before serving.
3. While bread pudding cools, prepare the sauce. In a small sauce pan, combine all ingredients. Bring to a simmer over medium heat, stirring occasionally. Cook 3-5 minutes or until thickened and slightly syrupy. Spoon the sauce over the bread pudding, and serve immediately. Enjoy.

milk, eggs, egg yolks, ubc, brandy, vanilla bean paste, orange zest, salt, nutmeg, almonds, butter, light brown sugar, heavy cream, brandy, ubc, salt

Taken from tastykitchen.com/recipes/desserts/panettone-bread-pudding-with-brandy-sauce/ (may not work)