Title: Chef bill hahne's chocolate-ameretto bread pudding
 Categories: Cajun, Desserts
      Yield: 1 Loaf
 
      1    Loaf stale french bread
      2 c  Milk
      2 c  Heavy cream
      2 c  Sugar
      8 tb Butter, melted
      3    Eggs
      2 tb Almond extract
      3 c  Toasted slivered almonds
  1 1/2 c  Chocolate chips
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Slivered almonds, untoasted
 
  Break apart bread into bite sized pieces. Combine all ingredients
  except untoasted slivered almonds; mixture should be very moist but
  not soupy. Pour into buttered 9X9 baking dish. Place on middle rack
  of non-preheated oven. Bake at 350 degrees for 1 hour 15 minutes. Top
  with untoasted slivered almonds after bread pudding has cooked 30
  minutes.
  
  Note: If almonds begin to burn, cover with foil for remaining cook
  time. Serve warm with amaretto sauce.
  
  Typos by Jim Kirk - captain@iquest.net