Preheat oven to 350 degrees.
French bread croutons should be cut out of a baguette-style French bread loaf. Slices should be one inch thick.
In a cast iron skillet, combine butter, brown sugar and honey over medium-high heat. Cook mixture, stirring constantly until bubbly and sugar has dissolved. Add nuts. Pour Brulee into the bottom of a round, two-quart Pyrex baking dish. Allow Brulee to cool slightly then top with the French bread croutons.
In a large mixing bowl whisk eggs, milk, heavy cream, cinnamon, nutmeg, vanilla and Amaretto. Pour mixture evenly over the croutons. Using the tips of your fingers, press bread down gently to force custard into croutons without breaking. Cover dish with plastic wrap and refrigerate overnight.