Ingredients

• Vegetable cooking spray
• 1 (16-ounce) loaf honey white bread, sliced and divided
• 1 (8-ounce) package cream cheese, softened
• 9 large eggs, divided
• 1/4 cup sugar, plus 2 tablespoons sugar
• 3 teaspoons vanilla extract, divided
• 11/4 cups almond filling, plus 2 tablespoons almond filling
• 1 cup butter, melted and divided
• 2 1/2 cups half-and-half
• Dash salt
• 1 egg yolk
• 1/4 cup slivered almonds
• Amaretto Cream Sauce, recipe follows
• 1/2 cup amaretto liqueur
• 2 tablespoons cornstarch
• 1 1/2 cups whipping cream
• 1/2 cup sugar

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Instructions

1. Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
2. Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
3. Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
4. Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
5. Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
6. Preheat the oven to 325 degrees F.
7. Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
8. Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
9. Combine amaretto and cornstarch, stirring until smooth.
10. Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.