ALYCE MANTIA’S ALMOND BREAD PUDDING
Ingredients
- 3 cups half-and-half
- 1 tablespoon amaretto
- 2 teaspoon vanilla
- ¼ cup almond paste (about 3 oz, cut into bits)
- ½ cup almonds (slivered)
Directions
- Directions
- 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.
