Alyce mantia's almond bread pudding
Yield: 8 Servings MMM
Ingredients:
- 6 Croissants; large cut -crosswise in 1/2" slices
- 8 Eggs; large beaten slightly
- 2 c Sugar
- 3 c Half-and-half
- 1 tb Amaretto
- 2 ts Vanilla
- 1/4 c Almond paste; about 3 oz -cut into bits
- 1/2 c Almonds; slivered Butter a baking pan
- 9x13 and place the smallest croissant rounds in a
Instructions:
lawyon in the bottom. Then top with a layer of the larger ones until all are arranged in the pan. Whisk the eggs and sugar together well then whisk in the half-and-half Amaretto and vanilla mixing well. Pour over the croissant rounds. Sprinkle the almond paste over the top and push down with a spoon so that the bread absorbs the liquid. Let set for 10-20 minutes at room temperature. Sprinkle the almonds over the top and bake at 350 for 35-40 minutes or until golden and puffed. Serve warm or at room temperature.
