1 lb. Challah (or 10 rolls - egg rolls with poppy seeds)
1 qt. half and half
3 eggs
1 1/2 c. sugar
1 tbsp. almond extract
3/4 c. chopped almonds
3/4 c. chopped raisins
1 stick butter
1 c. confectioners' sugar
1 egg
1/4 c. Amaretto

Tear 1 pound Challah or 10 egg rolls with poppy seeds into small pieces. Soak 1 hour in 1 quart half and half. Add in raisins to soak, also.

Whisk 3 eggs, sugar and almond extract. Pour into bread mixture and mix gently. Fold in chopped almonds and raisins. Bake in well greased 8 x 10 inch pan for 50 minutes at 350 degrees.

Melt 1 stick butter with 1 cup confectioners' sugar over double boiler. Remove from heat, whisk in 1 egg and 1/4 cup Amaretto.

Pour over cooled pudding and broil a few minutes until golden and bubbly. Serves 8.