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1 loaf (about 12 oz.) Italian bread
1 tbsp. butter, softened
5 eggs
4 egg yolks
1 c. sugar
1/4 tsp. salt
4 c. milk
1 c. heavy cream
1 tsp. vanilla
2 tbsp. slivered almonds, toasted
Whipped cream (optional)
Raspberry Puree (recipe follows)

Preheat oven to moderate 375 degrees. Lightly butter a 10x2 inch round baking dish. Slice bread crosswise into 24 1/2 inch thick rounds. Very lightly butter one side of each.

Arrange bread slices, buttered side up in a circular pattern, completely covering bottom of dish.

Beat together eggs, egg yolk, sugar and salt in large bowl. Beat in milk, cream and vanilla. Pour mixture through a strainer over the bread slices. Set baking dish in larger pan. Fill pan with about 1 inch of boiling water.

Bake in preheated moderate oven 375 degrees for 1 hour or until center is almost set but still soft. Do not over bake bread pudding; the custard will set as it cools.

Sprinkle toasted almonds over top. Remove pudding from water bath to wire rack. Serve warm or chilled with whipped cream and Raspberry Puree, if you wish.

NOTE: To toast almonds, spread evenly in a baking pan and place in a preheated moderate 350 degree oven, stirring occasionally, until golden brown, about 3 minutes.


Place 1 package (12 oz.) frozen dry-pack raspberries, partially, thawed, in food processor or blender. Whirl berries at high speed until blended.
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