Alyce Mantia's Almond Bread Puddingbakery, desserts ----ALYCE MANTIA (KRBS41A---- 6 croissants; large, cut crosswise in 1 8 eggs; large, beaten slightly 2 cup sugar 3 cup half-and-half 1 tablespoon amaretto 2 teaspoon vanilla 1/4 cup almond paste; about 3 oz, cut into bits 1/2 cup 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. |
