Cut the panettone into thick slices and spread with the butter. Lay into a large ovenproof dish, overlapping the slices slightly. Whisk the eggs, sugar and lemon zest together in a bowl until thick and pale. Warm together the cafe au lait, cream and vanilla extract in a saucepan, then whisk into the egg mixture. Pour over the panettone slices and press gently with your fingertips in order for the panettone slices to soak in the custard. Allow to soak in for 30 minutes, pressing down. Sprinkle over the chopped pecans and the blueberries and 1 tbsp. soft brown sugar. Cook in a pre-warmed oven at 175°C in a bain marie half filled with hot water for 30 minutes. Meanwhile, make the chocolate sauce. Make the cafe` au lait using the pod, making to100ml. Place the chopped chocolate into a bowl with the cinnamon and pour over the hot cafe` au lait and mix till melted together to form a sauce. To serve, sprinkle the icing sugar over the hot pudding and serve into bowls dredged with the cinnamon and coffee chocolate sauce.