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2 teaspoons honey
2/3 cup cognac
1 cup sugar
1 cup water
1 package square rusks (dried bread, like melba toast)
Ground cinnamon
2 tablespoons flour
2 tablespoons cornstarch
3 cups milk
2/3 cup sugar
2 lightly beaten egg yolks
Top Layer:
real whipped cream (NOT Cool Whip)
ground cinnamon
slivered almonds

1. Assemble Syrup ingredients in a pan and boil for about 15 minutes (while you`re making the pudding). When the pudding is done, remove syrup from heat and let cool.
2. Pudding/Custard Middle: pour milk & sugar into pan, add lightly beaten egg yolks, add flour and starch. Stir constantly over low-medium heat until it bubbles and thickens. Remove from heat and stir occasionally while cooling so no "skin" forms on top. (Make the pudding while the syrup is boiling)
3. Line a glass dish with rusks (cake is actually the rusks that have soaked up the syrup). Pour cooled syrup over rusks - syrup should cover the rusks completely. Sprinkle lightly with cinnamon. Pour cooled pudding over rusks. Pour whipped cream over pudding. Sprinkle with slivered almonds and cinnamon. 
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