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1
Arrange bread cubes in single layer on rimmed baking sheet.
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2
Let stand at room temperature to dry overnight.
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3
Butter 13x9x2-inch glass baking dish.
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4
Transfer bread cubes to prepared dish.
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5
Mix dates and almonds in medium bowl.
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6
Sprinkle date mixture over bread and toss to distribute evenly.
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7
Using electric mixer, beat eggs and egg yolks in large bowl until frothy.
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8
Add 1 cup sugar and beat until mixture thickens and is pale yellow, about 5 minutes.
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9
Add half and half, vanilla, and nutmeg; beat just until blended.
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10
(Bread mixture and custard can be prepared 2 hours ahead.
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11
Let bread mixture stand uncovered at room temperature.
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12
Chill custard; rewhisk before continuing.
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13
).
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14
Preheat oven to 375F Pour custard over bread mixture, then press lightly on bread with rubber spatula to submerge.
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15
Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
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16
Bake bread pudding 25 minutes.
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17
Using large spoon, press bread down, allowing custard in dish to rise to surface.
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18
Spoon custard evenly over bread mixture.
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19
Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.
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20
Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend.
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21
Set bowl over saucepan of simmering water.
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22
Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140F for 3 minutes, about 5 minutes total.
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23
Remove mixture from over water.
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24
Add cream and whisk until incorporated.
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25
Serve warm or chilled.
