Place bread cubes in 13- by 9- by 2-inch baking pan

Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend

Pour over bread cubes

Let stand 30 minutes, occasionally pressing bread into custard mixture

(Can be prepared 2 hours ahead

Cover and refrigerate

)Preheat oven to 350 degrees

Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes

Maintain oven temperature

Transfer crusts to food processor and grind until fine crumbs form

Sprinkle 1 cup crust crumbs over top of pudding

Bake until pudding is set in center, about 40 minutes

Cool slightly

Serve warm

This recipe yields 8 to 10 servings