Alyce Mantia's Almond Bread Pudding

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Title: Alyce Mantia's Almond Bread Pudding
Yield: 8 Servings
Categories: Desserts, Bakery


---------------------------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

Posted to MM-Recipes Digest V4 #132 by (Angela Gilliland)
on May 12, 1997