Yield: 8 Servings
|6 \N||Croissants; large, cut crosswise in 1/2\" slices|
|8 \N||Eggs; large, beaten slightly|
|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.