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Recipe: Almond Croissant Bread Pudding
Similar Categories: 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.
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