This is a variation on a recipe from a former culinary school classmate of mine, Joy Hatch.

What you need:
¼ pound brown sugar
¼ pound unsalted butter
1 loaf of panetonne, cut into 1-inch cubes
2 whole eggs
4 egg yolks
1 12-ounce can sweetened condensed milk
3 cups heavy cream
1 ½ teaspoons cinnamon
¼ cup Frangelico

What you do:
Melt the brown sugar and butter in a medium saucepan.  Pour the mixture into a glass pyrex dish. Pour the cubes of panetonne on top of the sugar mixture.  In a large mixing bowl, lightly beat the eggs then add the remaining ingredients and stir until combined.  Pour the mixture over the panettone and bake at 325 degrees for about 1 hour or until the top is golden brown. The pudding can be served warm or at room temperature.