6 cups day-old bread cubes (I freeze leftover cinnamon rolls and yeast doughnuts for this recipe)
1/4 cup slivered almonds
1 TBSP cornstarch
1/2 cup water, divided
1/2 cup Amaretto liqueur (reserved from bread pudding recipe)
1/2 cup powdered sugar
4 TBSP. butter or margarine
How to make it
Pudding: Plump the cranberries by soaking them in the amaretto liqueur for 30 minutes or longer (I've done them overnight before - yum). Drain, reserving 1/2 cup liqueur (if there isn't a half cup left, add extra Amaretto to make it a half cup) for use in the Amaretto Sauce (recipe follows).
Combine the almond paste and flour into pea-sized granules using a pastry cutter. Add the bread cubes and cranberries and toss well. Pour mixture into a greased 13x9x2 inch baking dish and set aside.
Combine the eggnog, milk, eggs, sugar, and almond and vanilla extracts. Blend together well. Pour the eggnog mixture over the bread and let stand at least 15 minutes or up to one hour to absorb the eggnog mixture before baking.
Sprinkle almonds on top. Bake in the upper third of a 325 F oven for 1 to 1 1/2 hours or until brown and puffed. Serve warm with Amaretto Sauce.
In a small bowl, dissolve the cornstarch in 2 TBSP. of the water. Set aside. In a small saucepan, bring the remaining water, the reserved Amaretto liqueur, powdered sugar, and butter to a boil. Add the cornstarch mixture and simmer, stirring constantly, until translucent, about one minute. Serve warm over Holiday Almond Bread Pudding.