Alyce's Almond Bread Pudding Recipe

• 6 lrg croissants cut in 1/2" slices
• 8 lrg Large eggs -- beaten slightly
• 2 c. sugar
• 3 c. half and half
• 1 Tbsp. amaretto
• 2 tsp vanilla extract
• 1/4 c. almond paste (about 3 ounces) - cut in bits
• 1/2 c. slivered almonds

1. Butter a 9x13" baking pan.
2. Place the smallest croissant rounds in a layer in the bottom.
3. Then top with a layer of the larger ones, till all are arranged in the pan.
4. Whisk the Large eggs and sugar together well, then whisk in the half and half and amaretto.
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.
8. Bake at 350 F. for 35-40 min, or possibly till golden brown and puffed.
9. Serve hot or possibly at room temperature.
10. Description: "This is decadent and great to serve for special occasions."

croissants, eggs, sugar, amaretto, vanilla, almond paste, almonds

Taken from cookeatshare.com/recipes/alyce-s-almond-bread-pudding-64347 (may not work)