Patriotic Strawberry Bruschetta

Make the Pudding
1 In a medium saucepan, whisk together powdered sugar, cornstarch, salt, milk, heavy whipping cream and egg yolks. Cook over medium-high heat, whisking constantly, until thickened and bubbling. Should take around 6 minutes.
2 Reduce the heat to medium-low and continue whisking while the mixture cooks.
3 Pour through a fine mesh strainer into a bowl.
4 Stir in butter and almond extract.
5 Press plastic wrap against surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours (and up to 3 days.)
Prepare the Rest of the Toppings
1 When the pudding has refrigerated for the allotted time, prepare the rest of the toppings.
2 Slice the strawberries (if they haven’t been sliced already), and toss with 2 tablespoons of sugar. Set aside and let macerate for at least 20 minutes.
3 Using a small skillet, toast the almond slivers over medium-low heat until a golden brown.
4 When golden brown, remove from the heat and let cool.
5 Slice the angel food cake into 14 pieces.
6 Brush the cake on both sides with melted butter.
7 On a preheated grill or grill pan, toast the cake on both sides, letting it sit for long enough to where grill marks become apparent on the cake. Flip and repeat.
8 Remove the angel food slices from the grill/grill pan when both sides have grill marks, and allow time to cool.
Make the Bruschetta
1 Place the cooled angel food cake slices on a serving platter.
2 Dollop 1.5-2 tablespoons of chilled pudding onto the angel food cake slices.
3 Drizzle 1 teaspoon of lemon curd on top of the pudding.
4 Top that with a tablespoon of strawberries and their juice.
5 Add blueberries. (I simply pressed a few into the pudding so they would stay put.)
6 Finish by topping with toasted almond slivers.
7 Serve immediately, or let stand in the refrigerator for up to two days!