1 (1 lb.) loaf French bread
1 qt. half and half
2 tbsp. unsalted butter, room temperature
3 eggs
1 1/2 c. granulated sugar
2 tbsp. almond extract
3/4 c. gold raisins
3/4 c. sliced almonds

Break bread up into small pieces. Cover with half and half. Grease 9 x 13 inch pan. Beat eggs, butter, sugar and almond extract. Fold into bread mixture. Stir in almonds and raisins. Bake at 325 degrees for 50 minutes. Cool.

SAUCE:

8 tbsp. unsalted butter
1 c. powdered sugar
1 beaten egg
4 tbsp. amaretto liqueur

In double boiler, melt butter and stir in sifted sugar. Remove from heat. Whisk in beaten egg. Add amaretto. Pour over pudding and broil just until golden brown.