Break up bread and cover with half-and-half. Cover and let stand one hour. Preheat oven to 325°. Grease 9x13x2-inch dish with the butter. Beat eggs, sugar, and almond extract. Stir into bread mixture. Gently fold in raisins and almonds. Spread evenly in dish. Place on middle rack and bake 50 minutes. Remove and cool.
Using double boiler, stir together butter and sugar until very hot. Remove from heat. Whisk the egg well into butter and sugar mixture. Add liqueur. To serve, cut pudding into 12–15 pieces. Spoon sauce over and serve immediately.
The bread pudding freezes well. The sauce will keep in the refrigerator for several weeks.
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