• Grease a 9x13-inch baking dish with nonstick baking spray. Spread the bread cubes in the dish and sprinkle almonds over the top.
• Mix cream, milk, sugar, cinnamon and salt in a saucepan over medium high heat. Scald the mixture (look for tiny bubbles to form on edge of the surface), but do not bring to a boil.
• Whisk together the eggs in a large bowl. Slowly temper the milk mixture into the egg mixture by adding a little at a time while whisking continuously, until it is all combined. Add vanilla and almond extracts.
• Pour custard over the pieces of bread, trying to moisten every piece of bread as you pour. Use the back of a spoon to press bread down into custard as needed. You don't want any dry bread, it should all be moistened.
• Soak for at least 60 minutes, but a few hours (or even overnight) is better. Bake within 24 hours.
• Bake at 350°F for 50-60 minutes uncovered, or until the center is set (the center only jiggles slightly) and top of the bread is lightly browned. (If the top browns too quickly, cover with foil.)
• Let the bread pudding rest at least 15 minutes before serving, and you can enjoy it warm or cold. To reheat, warm for 30 minutes at 300°F. Store leftovers in the fridge.

To make the amaretto caramel sauce:

• While the bread pudding bakes, make the amaretto sauce. Combine the butter and brown sugar in a small saucepan. Heat over medium heat, stirring until smooth. Add the cream and bring to a simmer, then cook for 3 minutes, stirring occasionally. Mixture will bubbly vigorously and thicken.
• Remove from heat and stir in amaretto (and almond extract, if using). Allow to cool at least 10 minutes to thicken. Drizzle over slices of bread pudding as desired. Store any leftovers in the fridge and reheat as needed.