3 c. broken stale or dried bread or cake
1/2 c. raw almonds
3 c. half and half
3 lg. eggs
1 tsp. vanilla
1/2 tsp. salt
1/3 c. amaretto
6 tbsp. sugar
Optional: A handful of muscat raisins, tart berries: black, razz., etc.

Preheat oven to 350 degrees. Toast the almonds lightly in a skillet or broiler, taking care not to burn them. Chop the almonds coarsely. Break bread into a sizeable casserole. The pieces need to be small enough to absorb liquid well but should not be crumbs. Mix the almonds in with the bread.

In another bowl beat together the eggs and the half and half, add the vanilla, salt and amaretto. Add the liquid mixture to the dry mixture. If the bread is totally dried out, let the mixture set for a few minutes to soak. If you add the raisins, add a little more liquid or macerate the raisins in the amaretto. Then bake for about 35 minutes. Serve warm or cold, by itself or topped with tart berries.