Break up bread into small pieces. Place in a medium sized bowl and cover with the half and half. Cover bowl and let stand for 1 hour. Preheat oven to 325°. Grease a 9 x 13 inch baking dish with the butter. In a small bowl, beat together eggs, sugar and almond extract. Stir into bread mixture. Gently fold raisins and almonds into bread mixture. Spread mixture evenly in buttered baking dish. Set on middle rack of oven and bake for 50 minutes, until golden. Remove and let cool.
Amaretto sauce:
In the top of a double boiler over simmering water, stir together butter and sugar. Stir constantly until sugar and butter are dissolved and the mixture is very hot. Remove from heat. Whisk the 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 8-10 squares and place on a decorative oven proof serving dish. Spoon amaretto sauce over pudding and place under broiler until sauce bubbles. Serve immediately.
Ingredients
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1 loaf French bread
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2 quarts half and half
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2 tablespoons butter, room temperature
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3 Eggs
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1 1/2 cups sugar
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2 tablespoons almond extract
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3/4 cup golden raisins
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3/4 cup sliced almonds
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Amaretto Sauce
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8 tablespoons butter, room temperature
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1 cup powdered sugar
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1 egg, well beaten
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4 tablespoons Amaretto Liqueur
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