Amaretto Bread Pudding

3 cup broken stale or dried bread or cake
1/2 cup raw almonds
3 cup half and half
3 lg. eggs
1 tsp. vanilla
1/2 tsp. salt
1/3 cup amaretto
6 tbsp. sugar
Optional: A handful of muscat raisins, tart berries: black,razz.,
etc.

Preheat oven to 350 degrees. Toast the almonds lightly in a skillet or
broiler, taking care not to burn them. Chop the almonds coarsely. Break
bread into a sizeable casserole. The pieces need to be small enough to
absorb liquid well but should not be crumbs. Mix the almonds in with the
bread. In another bowl beat together the eggs and the half and half, add
the vanilla, salt and amaretto. Add the liquid mixture to the dry
mixture.
If the bread is totally dried out, let the mixture set for a few minutes
to
soak. If you add the raisins, add a little more liquid or macerate the
raisins in the amaretto. Then bake for about 35 minutes. Serve warm or
cold, by itself or topped with tart berries.



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