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Tipsy Bread

Take a stale roll. Pare off the crust, and cut the crumb into rounds a quarter of an inch thick. Spread a little jam on each side of these, and pile them one upon the other in the centre of a glass dish. Sift powdered sugar thickly over them, and pour upon them as much sherry as they will absorb. Blanch two or three ounces of sweet almonds, cut them into shreds, and stick them all over the surface of the bread. Pour a good custard round them, and set the dish aside until wanted. Tipsy bread should be made two or three hours before it is wanted.