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Post by Baking_Bud on Nov 21, 2002 21:41:39 GMT -6
BREAD PUDDING
6 large Croissants -- cut in 1/2" slices 8 Eggs; large -- beaten slightly 2 cups Sugar 3 cups Half-and-half 1 tablespoon Amaretto 2 teaspoons Vanilla 1/4 cup Almond paste; about 3 oz -- cut into bits 1/2 cup Almonds -- slivered
Directions: Butter a baking pan, 9x13 and place the smallest croissant rounds in a layer 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. 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.
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