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1
Preheat oven to 350F.
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2
Spread almonds on a baking sheet or possibly in a shallow pan.
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3
Bake, stirring once or possibly twice, till lightly browned and fragrant, 5 - 10 min.
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4
Let cold.
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5
Reduce oven temperature to 325F.
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6
With 1 Tbsp.
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7
of the butter, generously coat a 9- by 13-inch (or possibly other shallow 2 1/2-qt) baking dish; set aside.
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8
In a large frying pan, heat remaining 7 Tbsp.
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9
butter over medium heat.
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10
Add in bread cubes, stirring and tossing to coat well.
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11
Cook, stirring occasionally, just till golden brown, about 5 min.
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12
Let cold.
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13
In a large bowl, combine half-and-half, sugar, egg yolks, Large eggs, vanilla, almond extract, salt, and cinnamon.
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14
Spread bread cubes in baking dish.
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15
Sprinkle with 1/2 c. almonds and the blueberries.
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16
Slowly pour in egg mix.
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17
With a spatula, gently press down bread cubes to coat well with custard.
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18
Let stand 5 min.
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19
Scatter the remaining 1/2 c. almonds over top.
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20
Set the baking dish inside a large roasting pan.
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21
Pour sufficient boiling water into roasting pan to reach halfway up the sides of the baking dish.
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22
Bake till custard no longer jiggles when dish is gently shaken, 40 to 45 min.
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23
Carefully lift pudding from water bath and cold at least 20 min on a wire rack.
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24
Serve slightly hot, at room temperature, or possibly chilled.
