Alyce Mantia's Almond Bread Pudding Recipe

1. 1

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

2. 2

   Then top with a layer of the larger ones, till all are arranged in the pan.

3. 3

   Whisk the Large eggs and sugar together well, then whisk in the half-and-half, Amaretto and vanilla, mixing well.

4. 4

   Pour over the croissant rounds.

5. 5

   Sprinkle the almond paste over the top and push down with a spoon so which the bread absorbs the liquid.

6. 6

   Let set for 10-20 min at room temperature.

7. 7

   Sprinkle the almonds over the top and bake at 350 for 35-40 min, or possibly till golden brown and puffed.

8. 8

   Serve hot or possibly at room temperature.

No additional tips available.