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| Alyce Mantias Almond Bread Pudding
6 Croissants; large, cut
8 eggs; large, beaten slightly
2 cups of sugar
3 cups of half-and-half
1 tablespoon of Amaretto
2 teaspoons of vanilla
1/4 cup of almond paste; about 3 oz,
1/2 cup of almonds; slivered
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 350ºF. for 35-40 minutes, or until golden and puffed. Serve warm or at room temperature. 8 servings
Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland) on May 12, 1997 |
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