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(With French Almond Cream Sauce)

Bread Pudding
4-6 c. (8-10 slices) stale bread, cubed
1/8 c. raisins
1 c. milk
1 c. heavy whipping cream
1/4 c. butter, melted
2/3 c. sugar
4 eggs, slightly beaten
1 tsp. vanilla extract
1 tsp. almond extract
1/4 tsp. lemon extract
1/4 tsp. ground nutmeg
8-10 toasted almonds
4-6 salted, toasted almonds, set aside

Grease or butter 11 x 13 glass baking dish; add bread cubes.
Combine and thoroughly mix all ingredients, except salted almonds,
and pour over bread. Allow to set while oven is heating to 350.
Sprinkle top with salted almonds. Bake for 30-40 minutes. If you
like crispy edges, rake a knife through the dense areas in several
directions, about halfway through baking time. Top with French
Almond Cream Sauce.

French Almond Cream Sauce
1/2 c. sugar
1 tsp. cornstarch
1/2 tsp. plus a couple drops pure almond extract
1/2 tsp. plus a couple drops pure vanilla extract
1 1/3 c. whipping cream
4 egg yolks

Combine sugar, cornstarch, and extracts in heavy saucepan.
Gradually whisk in about half the cream. Over low heat, stir with
wooden spoon constantly until sugar dissolves. Beat egg yolks in
bowl. Add remainder of cream to yolks. Add yolk mixture to the
hot cream mixture in the saucepan. Cook over medium heat, stirring
constantly, until thick. Pour through wire strainer into container
and chill.

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