Instructions: Cut bread crosswise into 1-inch-thick slices; trim off and discard crusts (or save for other uses) and cut slices into 1-inch cubes.

In a bowl, whisk eggs, milk, half-and-half, sugar, amaretto, and vanilla until well combined. Gently stir in raisins and bread cubes just until evenly moistened; pour mixture into a 9- by 13-inch baking pan. Cover loosely and let stand at room temperature for 30 minutes.

Bake pudding in a 350 degree regular or convection oven until center is set (cut to test), about 1 hour. Scoop out portions or cut and lift out with a wide spatula. Serve warm with Amaretto Caramel Sauce.

Amaretto Caramel Sauce: In a 1- to 2-quart pan over low heat, stir sugar and water until sugar is dissolved, about 3 minutes. Increase heat to high and boil, without stirring, until the mixture is amber colored, about 8 minutes; remove pan from heat. Meanwhile, in a 1- to 2-quart pan over medium-high heat, bring cream to a boil. Off the heat, carefully add hot cream and amaretto or almond extract to the caramelized sugar; stir until blended (the mixture will bubble up). Serve warm. (

Makes about 1 cup)

This recipe yields about 12 servings.

Comments: This rich, almond-flavored bread pudding is the only version Martha Rowlands makes. She has served it to many guests over the years, always to rave reviews.

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