Post by chief_cook2 on Dec 30, 2002 13:53:03 GMT -6
6 croissants
8 eggs
3 C. milk
2 C. sugar
2 tsp. vanilla extract
1 tsp. almond extract
1/4 C. almond paste, cut into small cubes
1/2 C. chopped almonds
Cut croissants into 1/2-inch pieces; place in a greased 13 x 9-inch baking dish.
In a bowl, beat eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes.
Dot with almond paste; sprinkle with almonds (dish will be fill). Bake at 350ºF for 35 to 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, make the Strawberry Caramel Sauce.
Strawberry Caramel Sauce
2 C. sugar
2 C. whipping cream
1/2 C. frozen sweetened sliced
strawberries, thawed
In a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10 to 15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve over bread pudding. Yields 12 to 15 servings.
8 eggs
3 C. milk
2 C. sugar
2 tsp. vanilla extract
1 tsp. almond extract
1/4 C. almond paste, cut into small cubes
1/2 C. chopped almonds
Cut croissants into 1/2-inch pieces; place in a greased 13 x 9-inch baking dish.
In a bowl, beat eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes.
Dot with almond paste; sprinkle with almonds (dish will be fill). Bake at 350ºF for 35 to 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, make the Strawberry Caramel Sauce.
Strawberry Caramel Sauce
2 C. sugar
2 C. whipping cream
1/2 C. frozen sweetened sliced
strawberries, thawed
In a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10 to 15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve over bread pudding. Yields 12 to 15 servings.