Recipe Preparation 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. Ingredients 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 Love Making Tips - Side dish | Puddings [1] Posted by: n\a | Rating: 0.00 0 give your vote +5 Your comments and suggestions : Your Name: Your Email: Comments:

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