This recipe is from my uncle who owned a restaurant in Guilford, Connecticut. My daughter-in-law Kate has introduced me to a new product called no fat half and half. I must admit that I was skeptical about this product, but it works well in this recipe. I hope you enjoy it.

1 Qt. Half and Half
8 eggs
Butter (to grease the pan)
1 tsp.Vanilla
1/4 tsp.Nutmeg
2 Tbs. Sugar
1 Panettone

Sauce:
1 cup half and half
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch

Preheat the oven to 350 degrees.

Break the eggs into a large bowl and whip, adding the half and half, a little a time. Add nutmeg, vanilla and sugar to taste. Stir all the ingredients well. Cut the Panettone into thin slices, and soak in the custard mixture. Let stand for one half hour to allow the bread to absorb the liquid. Turn the mixture into a buttered Pan, and bake for 35 to 40 minutes or until done. Bring the half and half, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the Amaretto and cornstarch to blend and then whisk into the half and half mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. Serve the sauce over the bread pudding and enjoy!