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1
Grease a 2 1/2- to 3-quart casserole dish with butter; set aside.
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2
Cut the panettone into 1-inch-thick slices (you should get about 5 or 6); if you have an odd number of slices, cut one in half.
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3
Spread the jam on half the slices.
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4
Spread the cream cheese on the other half.
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5
Press 1 slice of each together to form sandwiches.
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6
Cut the sandwiches into 1-inch squares, and arrange haphazardly in the prepared dish.
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7
(Don't worry; this can be a little messy.
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8
If the sandwich pieces come apart, just spread them out to fill in the spaces evenly.
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9
There's no need to re-form the pieces into sandwich squares.)
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10
Whisk together the half-and-half, eggs, granulated sugar, vanilla, cinnamon and salt in a large bowl until combined.
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11
Pour evenly over the panettone in the dish.
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12
Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight.
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13
Preheat the oven to 350 degrees F. Remove the plastic wrap from the dish, and push down on the casserole.
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14
Sprinkle the almonds on top.
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15
Bake until puffed and golden brown and the custard is set (the center of the casserole will feel firm when touched), about 1 hour 10 minutes.
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16
If the top starts to brown too quickly, loosely cover with foil.
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17
Let cool for 20 minutes before serving warm or at room temperature with a dusting of confectioner's sugar.
