AMARETTO BREAD PUDDING

1 lb bread or cake cut in pieces
1 qt half and half
2 tb unsalted butter at room temperature
2 tb almond extract
3/4 cup raisins
3/4 cup sliced almonds
Amaretto sauce (recipe follows)

Combine bread and half and half in large bowl. cover and let stand 1 hour, stirring occassionally. Position rack in center of oven and preheat to 325 F. Grease a 9x13x2 inch baking dish with 2 tb butter. whisk sugar, eggs and almond extract. stir into bread mixture. gently fold in raisins and almonds. Spoon into prepared dish. Bake until pudding is firm, about 50 minutes. let cool. Do not refrigerate before serving.

AMARETTO SAUCE

1 cup sugar
1 stick unsalted butter
1 egg well beaten
1/4 cup amaretto Liqueur

Stir the sugar and butter on top of double boiler, set over simmering water, until butter melts, sugar dissolves and mixture is very hot. remove from over water and whisk in the egg. Continue whisking until cooled to room temperature. Mix in the Amaretto. Serve as a top for the Bread Pudding.