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Bread Pudding: Alyce Mantia's Almond Bread Pudding

Source of Recipe

Alyce Mantia


List of Ingredients

6 Croissants large, cut crosswise in 1/2" slices
8 Eggs large, beaten slightly
2 c Sugar
3 c Half-and-half
1 tb Amaretto
2 ts Vanilla
1/4 c Almond paste about 3 oz, -cut into bits
1/2 c Almonds slivered


Recipe

Butter a baking pan, 9x13 and place the smallest croissant rounds in a layer 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.