1 ea Loaf stale french bread
2 c Milk
2 c Heavy cream
2 c Sugar
8 T Butter, melted
3 ea Eggs
2 T Almond extract
3 c Toasted slivered almonds
1 1/2 c Chocolate chips
1 t Cinnamon
1/2 t Nutmeg
1 c Slivered almonds, untoasted
Break apart bread into bite sized pieces. Combine all ingredients
except untoasted slivered almonds; mixture should be very moist but
not soupy. Pour into buttered 9X9 baking dish. Place on middle rack
of non-preheated oven. Bake at 350 degrees for 1 hour 15 minutes. Top
with untoasted slivered almonds after bread pudding has cooked 30
minutes.
Note: If almonds begin to burn, cover with foil for remaining cook
time. Serve warm with amaretto sauce.
Typos by Jim Kirk – captain@iquest.net
Yields
1 Loaf