Title: Alyce Mantia's Almond Bread Pudding
Categories: Dessert Bakery
Yield: 8 Servings
| ALYCE MANTIA (KRBS41A |
| 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 |
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. By novmom@juno.com (Angela Gilliland) on May 12, 1997