Spread the bread cubes in a single layer in a large shallow baking pan. Bake in a 300 degree F oven for 10 to 15 minutes or until the bread cubes are dry; stirring several times. Place dry bread cubes in a greased 2-quart square baking dish. Set aside. Increase oven temperature to 325 degree F.
In a medium mixing bowl, whisk together egg yolks, whipping cream, half-and-half, sugar, and vanilla. Pour egg mixture over bread. Use the back of a large spoon to gently push down on the bread cubes, making sure bread absorbs the egg mixture. Cover and chill 4 hours or overnight.
Bake, uncovered, for 45 to 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. Serve warm with Amaretto Sauce or maple syrup. Makes 9 servings.
If you like, omit the whipping cream and use 3 cups total half-and-half or light cream.
If you use banana bread bake the cubes for 45 minutes to dry, and increase baking time for the bread pudding to 70 to 75 minutes.
In a heavy small saucepan, combine brown sugar, corn syrup, and amaretto. Cook, stirring frequently, over medium heat until mixture just comes to boiling. Remove from heat; stir in vanilla. Serve warm with bread pudding. Makes about 3/4 cup sauce.