Croissant Pudding

• butter, for baking dish
• 2 large eggs
• 23 cup sugar
• 2 cups milk
• 14 teaspoon salt
• 34 lb plain croissant, torn into large pieces (about 4)
• 3 tablespoons sliced almonds
• whipped cream, for serving (optional)

1. Preheat oven to 300.
2. Lightly butter a small oval or other shallow 1 1/2-2 quart baking dish; set aside.
3. In a large bowl, whisk together eggs, sugar, milk, and salt until combined.
4. Add croissants; toss to coat.
5. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes.
6. Pour mixture into prepared baking dish; smooth top with a spatula.
7. Scatter with almonds.
8. Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes.
9. Cool at least 10 minutes before serving with whipped cream, if desired.

butter, eggs, sugar, milk, salt, croissant, almonds, whipped cream

Taken from www.food.com/recipe/croissant-pudding-353213 (may not work)