Cut or tear bread into 1/2 inch pieces. Place into a large bowl and cover with half-and-half.
Let mixture stand for 1 hour in the refrigerator.
Preheat oven 350 degrees
In a small mixing bowl, beat the eggs, sugar and almond extract.
When the bread is ready, stir in egg/sugar mixture into the bread mixture.
Gently fold in the almonds.
Grease a 9x13 baking dish with the 2 tablespoons of butter.
Pour mixture into the baking dish and bake for 1 hour or until top is golden.
Remove from oven.
Stir the butter and sugar together over low heat until sugar is dissolved.
Remove from heat, briskly whisk in the egg and Amaretto.
Pour sauce over bread pudding and serve.