Almond Bread Pudding

• 6 croissants
• 8 eggs
• 3 cups milk
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/4 cup almond paste, cut into small cubes
• 1/2 cup chopped almonds
• 2 cups sugar
• 2 cups heavy whipping cream
• 1/2 cup frozen sweetened sliced strawberries, thawed

1. Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full).
2. Bake at 350u0b0 for 35-40 minutes or until a knife inserted in the center comes out clean.
3. Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes.
4. Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.

croissants, eggs, milk, sugar, vanilla, almond, almond paste, almonds, sugar, heavy whipping cream, strawberries

Taken from www.tasteofhome.com/recipes/almond-bread-pudding/ (may not work)