Almond-croissant Bread Pudding

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 6 large plain croissants, cut crosswise into 1/2-inch thick rounds
• 8 large eggs, beaten slightly
• 2 cups granulated sugar
• 3 cups half-and-half
• 3 tablespoons amaretto
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 cup almond paste, cut into bits (3 oz)
• 1/2 cup slivered almonds
• chocolate chips, for sprinkling over top

Recipe

• 1 preheat oven 350ºf.
• 2 butter a 13x9" pan and place the smallest rounds in a layer at the bottom, then top with a layer of the larger ones.
• 3 whisk eggs and sugar well together, then add half-and-half, amaretto, vanilla and almond extracts, mixing well.
• 4 pour over croissant rounds.
• 5 sprinkle with almond paste and push down with a spoon so that the bread absorbs all the liquid.
• 6 let set for 10 minutes at room temperature.
• 7 sprinkle almonds and chocolate chips all over the top and bake for 35-40 minutes or until golden and puffed.
• 8 serve warm or room temperature.