This recipe is a little different from other bread puddings I've made but it is really amazing! The Amaretto flavor is wonderful with the cinnamon and the cream sauce, well I could just drink that stuff. Give it a try, you won't be disappointed.
Grease a 9 x 11 x 2 inch baking pan with butter or margarine.
Cut or tear French bread into 1/2 - 1 inch pieces. Soak in milk and condensed milk until all milk is absorbed.
In separate bowl, mix eggs, sugar, almond and vanilla extracts and Amaretto.
Combine all ingredients, then stir in raisins. Fold in cinnamon - most of the cinnamon will stay on the surface (it doesn't have to be evenly mixed.)
Pour into buttered baking dish and sprinkle the top with almonds pieces and a little cinnamon. Bake at 350º F for 40-55 minutes or until knife inserted in center comes out clean.
In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisk constantly. Bring mixture to a boil then reduce heat and cook for 30 seconds, whisking constantly.
Remove saucepan from the heat and add sugar. Whisk until sugar is dissolved and allow sauce to cool down before serving with bread pudding.
NOTE: I don't use raisins in this recipe but if you love raisins in your bread pudding then add them. It's good both ways.