Almond-raspberry Croissant Breakfast Pudding

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 6 plain croissants, cut into 1/2 inch pieces
• 3 tablespoons butter, cut into bits
• 5 tablespoons raspberry jam
• 2 tablespoons amaretto or 2 tablespoons water
• 8 eggs
• 3 cups milk
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 7 ounces almond paste, crumbled
• 1/2 cup sliced almonds

Recipe

• 1 toast sliced almonds in a skillet over medium heat till pale golden and fragrant.
• 2 set aside.
• 3 butter a 13-inch by 9-inch by 2-inch baking dish.
• 4 put in croissants to cover bottom of baking dish and dot with bits of butter.
• 5 thin raspberry jam with amaretto or water and drizzle over the croissants.
• 6 beat eggs, milk, sugar and extracts for at least 3 minutes; pour over croissants.
• 7 sprinkle almond paste and almonds to cover the top (in the overnight recipe, i sprinkle the toasted almonds on the following morning, just before baking).
• 8 allow to 'sit' for 1/2 an hour to 40 minutes for croissants to absorb custard.
• 9 preheat oven to 350f.
• 10 bake for 35 to 40 minutes, until a knife inserted in center comes out clean.
• 11 let cool 10 minutes before cutting in.