Almond-Croissant Bread Pudding

• 6 large plain croissants, cut crosswise into 1/2-inch thick rounds
• 8 large eggs, beaten slightly
• 2 cups granulated sugar
• 3 cups half-and-half
• 3 tablespoons Amaretto
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 cup almond paste, cut into bits (3 oz)
• 1/2 cup slivered almonds
• chocolate chips, for sprinkling over top

1. Preheat oven 350u0b0F.
2. Butter a 13x9" pan and place the smallest rounds in a layer at the bottom, then top with a layer of the larger ones.
3. Whisk eggs and sugar well together, then add half-and-half, Amaretto, vanilla and almond extracts, mixing well.
4. Pour over croissant rounds.
5. Sprinkle with almond paste and push down with a spoon so that the bread absorbs all the liquid.
6. Let set for 10 minutes at room temperature.
7. Sprinkle almonds and chocolate chips all over the top and bake for 35-40 minutes or until golden and puffed.
8. Serve warm or room temperature.

croissants, eggs, sugar, vanilla, almond, almond paste, almonds, chocolate chips

Taken from www.food.com/recipe/almond-croissant-bread-pudding-179209 (may not work)