Name: Almond-Croissant Bread Pudding
Yield: 4 servings
Ingredients: 6 large plain croissants, cut crosswise into 1/2-inch thick rounds; 8 large eggs, beaten slightly; 2 cups granulated sugar; 3 cups half-and-half; 3 tablespoons Amaretto; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1/4 cup almond paste, cut into bits (3 oz); 1/2 cup slivered almonds; chocolate chips, for sprinkling over top

Servings: 4 persons

6 large plain croissants, cut crosswise into 1/2-inch thick rounds
8 large eggs, beaten slightly
2 cups granulated sugar
3 cups half-and-half
3 tablespoons Amaretto
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into bits (3 oz)
1/2 cup slivered almonds
chocolate chips, for sprinkling over top

1
["Preheat oven 350u00b0F.", "Butter a 13x9"" pan and place the smallest rounds in a layer at the bottom, then top with a layer of the larger ones.", "Whisk eggs and sugar well together, then add half-and-half, Amaretto, vanilla and almond extracts, mixing well.", "Pour over croissant rounds.", "Sprinkle with almond paste and push down with a spoon so that the bread absorbs all the liquid.", "Let set for 10 minutes at room temperature.", "Sprinkle almonds and chocolate chips all over the top and bake for 35-40 minutes or until golden and puffed.", "Serve warm or room temperature."]

No nutritional information available.

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No specific allergen information. Please check the ingredient list for possible allergens.

Almond-Croissant Bread Pudding

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