1 Challah
1 qt. light cream (Half and Half)
2 c. slivered almonds
3 tbsp. almond extract
1 1/2 c. sugar
1 c. confectioners' sugar
3 eggs
1 c. golden raisins
3/4 c. Amaretto
3 tbsp. butter
1/4 lb. butter

Tear Challah into large pieces, put in bowl, pour on Half and Half. Mix well. Let sit 15 minutes. Preheat oven to 325 degrees. Beat 3 eggs with 1 1/2 cups sugar and 3 tablespoons almond extract. Add to Challah. Add almonds and raisins and fold.

Butter Pyrex baking dish, fill with mixture, and bake 50 minutes at 325 degrees. This can be made in advance, returned to room temperature, and rewarmed in the oven.

SAUCE:

Melt 1/4 pound butter and confectioners' sugar together until bubbling. Add 3/4 cup Amaretto, and cook 1-2 minutes. Pour over pudding, and run pan under broiler for 1 minute until brown. Serves 8.