Alyce Mantia's Almond Bread Pudding Recipe

• 6 x Croissants, large, cut crosswise in 1/2" slices
• 8 x Large eggs, large, beaten slightly
• 2 c. Sugar
• 3 c. Half-and-half
• 1 Tbsp. Amaretto
• 2 tsp Vanilla
• 1/4 c. Almond paste, about 3 ounce, cut into bits
• 1/2 c. Almonds, slivered

1. Butter a baking pan, 9x13 and place the smallest croissant rounds in a lawyon in the bottom.
2. Then top with a layer of the larger ones, till all are arranged in the pan.
3. Whisk the Large eggs and sugar together well, then whisk in the half-and-half, Amaretto and vanilla, mixing well.
4. Pour over the croissant rounds.
5. Sprinkle the almond paste over the top and push down with a spoon so which the bread absorbs the liquid.
6. Let set for 10-20 min at room temperature.
7. Sprinkle the almonds over the top and bake at 350 for 35-40 min, or possibly till golden brown and puffed.
8. Serve hot or possibly at room temperature.

croissants, eggs, sugar, vanilla, almond paste

Taken from cookeatshare.com/recipes/alyce-mantia-s-almond-bread-pudding-64346 (may not work)