• Cut the bread into large cubes. Place on a baking sheet and toast for 10-15 at 325 degrees or until brown and crusty. Set aside to cool completely. Reserve 1 1/2 cups of bread cubes.
• In a large bowl, combine light brown sugar, 1 cup of granulated sugar, egg yolks, nutmeg and vanilla. Stir in cream and whole milk. Set aside.

To Bake Once Assembled:**

• Grease a 2 quart baking dish. Place toasted pannetone in the prepared baking dish. Pour the cream mixture over tossing gently to coat the bread completely. Press the bread down until it is completely saturated. Add the reserved bread cubes, sprinkle with 1 TBSP reserved sugar. Dot with melted butter. Proceed to Step # 3.

Overnight Method:

• Once bread pudding is assembled, cover tightly with foil and let rest in the fridge overnight or up to 8 hours.
• Prior to baking, remove foil, add reserved bread cubes to the top of the pudding. Sprinkle with 1 TBSP reserved sugar, dot with melted butter. Let rest at room temperature for 30 minutes prior to baking.
• Pre- heat oven to 375 degrees. Keep bread pudding covered. Bake at 350 degrees for 30 minutes. Reduce oven temp to 350 and bake uncovered for another 20-25 minutes or until the custard is set and an instant read thermometer reads 170 degrees.
• Let rest (covered) on a wire rack for 30 minutes prior to serving.
• Serve warm with Bourbon vanilla sauce poured over.
• Serves 8-10.