1 loaf French bread
1 qt. half & half
3 eggs
2 tbsp. almond extract
3/4 c. almonds, sliced
2 tbsp. unsalted butter
1 1/2 c. granulated sugar
3/4 c. golden raisins

Break up bread into small pieces. Place in a medium size bowl and cover with half & half. Cover bowl and let stand one hour. Preheat oven to 325 degrees. Grease a 9 x 13 x 2 inch baking dish with butter. In a small bowl, beat together eggs, sugar, and almond extract. Stir in bread mixture. Spread bread mixture evenly in buttered baking dish. Set on middle oven rack and bake for 50 minutes until golden. Remove and cool.

AMARETTO SAUCE:

8 tbsp. unsalted butter, room temperature
1 c. confectioners' sugar
1 egg, well beaten
4 tbsp. Amaretto liqueur

In top of double boiler over simmering water, stir together butter and sugar. Stir constantly until butter and sugar are dissolved and mixture is very hot. Remove from heat. Whisk egg well into the butter and sugar mixture. Continue whisking until sauce has come to room temperature. Add the Amaretto liqueur.

To serve, preheat broiler. Cut pudding into 8 to 10 squares and place on a decorative oven proof dish. Spoon sauce over pudding and place under broiler until sauce bubbles. Serve immediately.