Breadpudding with cherry liquor, brot suflauf mit kirschwasser

1 loaf French Bread or Italian
Butter
Cherry Brandy
2 tbs sugar
125 gr ground almonds, skin removed
8 eggs
1 lemon

1. But bread in thick slices. Brown on on both sides in hot butter. Let cool and dip into cherry brandy. Place on wax paper and sprinkle with sugar. Toast ground almonds with sugar, pour into bowl and stir until cool.
2. Beat egg white until stiff; fold grated lemon rind (yellow only) and juice into egg whites and add to ground almonds.
3. Preheat oven to 350 degrees F. Place a layer of bread slices in greased casserole and spread eggwhite/almond mixture over bread about 1/3 inch thick, repeat layer of bread and eggwhite/almond mixture until bread and spread have been used up ending with spread. Bake for about 20 minutes.