Eggnog Panettone Bread Pudding

In a large mixing bowl, whisk the eggs with the brown sugar until light and foamy. Add the eggnog and vanilla extract. Beat some more.

Place the panettone cubes in an 11 x 8 in (28 x 20 cm) deep baking pan. Pour the mixture over the panettone. Gently toss to mix and make sure all the pieces are soaked and covered with the organic eggnog mixture. Let it sit for at least 15 minutes to absorb.

Preheat the oven to 350º F (175º C). Cover the baking pan with aluminum foil and bake for 45 minutes. Uncover and bake for another 15 minutes or until the bread pudding is mostly set in the middle.

To make the Brown Butter Sauce: Melt the butter over medium-low heat in a medium saucepan. Cook while stirring until the butter melts, foams, and browns (you will see the butter separate and browned specks at the bottom of the pan). Add the sugar and flour, and whisk. Gradually pour in the organic eggnog, and continue whisking until the sauce thickens and coats the back of a spoon. Once thickened, remove the saucepan from the stove.

To serve, slice or scoop the panettone bread pudding into bowls. Drizzle with brown butter sauce and enjoy.