Alyce Mantia's Almond Bread Pudding Recipe
ALYCE MANTIA (KRBS41A
6 croissants, large, cut crosswise in 1
8 eggs, large, beaten slightly
2 cup sugar
3 cup half-and-half
1 tbsp amaretto
2 tsp vanilla
1/4 cup almond paste, about 3 oz, cut into bits
1/2 cup almonds, slivered
Butter a baking pan, 9x13 and place the smallest croissant rounds in a
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.
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