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

1. Break up bread into small pieces. Place in a medium-sized bowl and cover with half and half. Cover bowl and let stand for 1 hour.

2. Preheat oven to 325 degrees.

3. Grease a 9 x 13 x 2 inch baking dish with butter.

4. In a small bowl, beat together eggs, sugar and almond extract. Stir into bread mixture.

5. Gently fold raisins and almonds into bread mixture.

6. Spread bread mixture evenly in buttered baking dish. Set on middle rack of oven and bake for 50 minutes, or until golden. Remove and let cool.

AMARETTO SAUCE:

8 tbsp. unsalted butter at room temp.
1 c. confectioners sugar
1 egg, well beaten
4 tbsp. amaretto liqueur

1. In top of a double boiler over simmering water, stir together butter and sugar. Stir constantly until sugar and butter are dissolved and mixture is very hot.

2. Remove from heat. Whisk the egg well into the butter-sugar mixture. Continue whisking until sauce has come to room temperature.

3. Add the amaretto liqueur.

To serve:

Preheat broiler. Cut pudding into 8 - 10 squares and place on a decorative oven-proof serving dish. Spoon Amaretto Sauce over pudding and place under broiler until sauce bubbles. Serve immediately.