1 lb. Challah broken into 1 “ cubes (French bread works well)
2 tbsp. poppy seeds
1 qt half and half
1 ½ cups sugar
3 eggs (room temp.)
3 tbsp. almond extract
¾ cup golden raisins
¾ cup slivered almonds
1 ½ sticks salted butter

Topping

2 cups confectioner’s sugar
2 sticks butter
2 eggs, well beaten
½ cup Amaretto

Mix bread, poppy seed and milk in large bowl, let stand for 1 hour.
Whisk together sugar, 3 eggs, and almond extract and add to bread mixture.
Fold in the raisins and almonds.
In a 9” x 13” pan, melt 1 ½ stick of butter, add the bread mixture and bake at 325* for 50 minutes.

Combine the confectioner’s sugar and 2 sticks of butter. Stir in a double boiler until butter is melted and sugar is dissolved.
Remove from heat and whisk in 2 well-beaten eggs, let cool and add the amaretto.
Cover the top of the pudding and broil until bubbly.
Serve warm