Alyce Mantia's Almond Bread Pudding

Title:
Alyce Mantia's Almond Bread Pudding

Yield:
8 Servings

Categories:
Desserts,
Bakery




Ingredients:




---------------------------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.


 


 Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)


 on May 12, 1997