Vegetable cooking spray
1 (16-ounce) loaf honey white bread, sliced and divided
1 (8-ounce) package cream cheese, softened
9 large eggs, divided
1/4 cup sugar, plus 2 tablespoons sugar
3 teaspoons vanilla extract, divided
11/4 cups almond filling, plus 2 tablespoons almond filling
1 cup butter, melted and divided
2 1/2 cups half-and-half
1 egg yolk
1/4 cup slivered almonds
Amaretto Cream Sauce, recipe follows
1/2 cup amaretto liqueur
2 tablespoons cornstarch
1 1/2 cups whipping cream
1/2 cup sugar
Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
Preheat the oven to 325 degrees F.
Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
Combine amaretto and cornstarch, stirring until smooth.
Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.
For testing purposes only, we used Solo Almond Filling.