Almond Croissant Bread Pudding
6 large croissants, cut crosswise into 1/2-inch thick rounds
8 large eggs, beaten slightly
2 C. granulated sugar
3 C. half and half
1 T. amaretto
2 tsp. vanilla extract
1/4 C. almond paste (3 oz.), cut into bits
1/2 C. almonds, slivered
Butter a 13 x 9-inch pan and place the smallest croissant rounds in a layer at
the bottom, then top with a layer of the larger ones.
Whisk eggs and sugar well together, then add milk, amaretto and vanilla
extract, mixing well. Pour over croissant rounds. Sprinkle with almond paste and
push down with a spoon so that the bread absorbs the liquid. Let set for 10
minutes at room temperature.
Sprinkle almonds all over the top and bake at 350ºF for 35 to 40 minutes or
until golden and puffed. Serve warm or room temperature.