Snack the raisins and amaretto in a bowl overnight or for 6-8 hours.

Preheat the oven to 350F. Dice 4 slices of the bread into 1/2" pieces. Place the diced bread into the a casserole dish. Spread the soaked raisins and liquid onto the bread.

Slice the rest of the bread into triangles by slicing it diagonally. You should end up with 4 triangles per slice of bread. Dip the triangles into the melted butter and arrange the bread on top of the raisons with the slices overlapping each other. Pour any remaining butter into the dish.

Combine the cream and milk in a saucepan over medium heat. Bring to a simmer. Meanwhile, in a bowl, whisk together the yolks, vanilla, and sugar until well combined. Once the milk comes to a simmer, temper the yolks can slowly streaming in the milk while whisking constantly.

Pour the mixture over the bread in the casserole dish. Set the bread aside for 20 minutes to let the bread soak.

Place the dish in a roasting tray. Fill the tray with hot water until it comes half way up the casserole dish. Bake for 30-45 minutes until the filling is just set.

Sprinkle the top with granulated sugar. Place the dish until a broiler or torch the top to caramelize the sugar. Sprinkle with toasted almonds and powdered sugar. Serve warm.