Alyce mantia's almond bread pudding

Yield: 8 Servings

Measure Ingredient
6 \N Croissants; large, cut crosswise in 1/2\" slices
8 \N Eggs; large, beaten slightly
2 cups Sugar
3 cups Half-and-half
1 tablespoon Amaretto
2 teaspoons Vanilla
¼ cup Almond paste; about 3 oz, cut into bits
½ cup Almonds; slivered

ALYCE MANTIA (KRBS41A

Butter a baking pan, 9x13 and place the smallest croissant rounds in a lawyon in the bottom. Then top with a layer of the larger ones, until all are arranged in the pan. Whisk the eggs and sugar together well, then whisk in the half-and-half, Amaretto and vanilla, mixing well. Pour over the croissant rounds. Sprinkle the almond paste over the top and push down with a spoon so that the bread absorbs the liquid. Let set for 10-20 minutes at room temperature. Sprinkle the almonds over the top and bake at 350 for 35-40 minutes, or until golden and puffed. Serve warm or at room temperature.

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