Blueberry-Almond Bread Pudding

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Diamond Nuts


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1 cup Diamond Sliced Almonds

½ cup unsalted butter, at room temperature

8 ounces 1- or 2-day-old challah, brioche, or other

rich egg bread,

cut into ¾-inch cubes (about 6 cups)

4 cups half-and-half

1 cup sugar

6 egg yolks

2 eggs

1 tablespoon vanilla extract

⅛ teaspoon almond extract

¼ teaspoon salt

⅛ teaspoon ground cinnamon

2 cups fresh or unsweetened frozen blueberries

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