1 pkg. yeast
2 tbsp. warm water
2 tbsp. sugar
2 tbsp. butter
1 tsp. salt
1/4 tsp. nutmeg
1/2 c. scalded milk
1 unbeaten egg
2 1/2 c. flour

Soften yeast in water. Combine sugar, butter, salt, nutmeg and milk. Cool to lukewarm. Stir in egg and yeast. Add flour gradually. Cover and let rise 45 to 60 minutes. Spread in a greased 13"x9"x2" pan. Spread with topping. Let rise 30 minutes. Bake at 375 degrees for 20 to 25 minutes. Cool and split crosswise. Slip one layer onto cookie sheet. Spread other with filling. Stack neatly.

FILLING: Combine 1 package vanilla pudding, 1 1/2 cups milk and 1/4 teaspoon nutmeg. Cook until thick. Stir in 2 tablespoons butter and 1/2 teaspoon almond extract. Cool.

TOPPING: Heat 1/2 c. sugar, 1/4 cup butter and 1 tablespoon milk until sugar dissolves. Add 3/4 cup blanched almonds. Cool.