Zubereitung

1. 1

   Place bread cubes in 13- by 9- by 2-inch baking pan.

2. 2

   Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend.

3. 3

   Pour over bread cubes.

4. 4

   Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)Preheat oven to 350 degrees. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature.

5. 5

   Transfer crusts to food processor and grind until fine crumbs form.

6. 6

   Sprinkle 1 cup crust crumbs over top of pudding.

7. 7

   Bake until pudding is set in center, about 40 minutes. Cool slightly.

8. 8

   Serve warm.This recipe yields 8 to 10 servings.