Preheat the oven to 350 degrees F. Generously butter a 2-quart soufflé dish and set aside. Break bread into large pieces and place in a food processor. Pulse until bread is finely crumbled. (This should be about 2 cups of crumbs.) Do not clean food processor. Place crumbs on a large baking pan and bake, stirring once, 12 to 15 minutes or until lightly toasted. Set aside. Place almonds and chocolate in food processor and process until mixture is finely chopped. Combine with cooled breadcrumbs and set aside.
Combine butter and 1/4 cup sugar in a large bowl and beat at medium speed with a mixer, about 2 minutes or until fluffy and light in color. Beat in egg yolks, one at a time, beating well after each addition. Beat in liqueur, cinnamon and cloves. Add the pumpernickel mixture and beat at low speed just until mixed.
Using clean beaters, beat egg whites at high speed until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold the egg white mixture into the batter in three additions, stirring until all traces of white disappear after each addition. Spoon batter into prepared dish.
Place the dish in a large deep-sided roasting pan and pour water into the roasting pan to a depth of 1 inch. Carefully place into oven and bake 40 to 45 minutes, or until pudding is set. Carefully remove pudding from the water bath and cool on a wire rack 15 minutes before serving.
To serve, spoon pudding into shallow serving bowls and divide the fruit and almond syrup evenly among bowls.