Cut or tear pound cake into cubes. Place in a greased 13×9 baking dish. Pour two cups amaretto over cubes, cover with lid or foil and refrigerate overnight. Use the entire two cups. Remember how dry this thing is! The next morning remove the cover and drizzle with one more cup of amaretto. While that soaks in, whisk eggs, milk, last cup of Amaretto, Vanilla, Cinnamon & Nutmeg and butter in a mixing bowl. You really don’t need any added sugar as both the amaretto and cake are sweetened. Pour the mixture over your cake and sprinkle with nuts if using. Bake at 350 for about 35-40 minutes or until set. Serve with whipped cream, caramel sauce or ice cream.