Recipe by evelyn/athens
Nice to serve for brunch - and all the fuss gets done the previous evening.
Top Review by love4culinary
This recipe is quite delicious, but definitely too sweet and rich for my breakfast tastes lol This could be a dessert for me haha :-) I got a little confused whether I was suppose to let this sit before baking (like i have had to do with other bread pudding recipes) or whether i was suppose to bake right away. I allowed it to sit for a while and then baked it. It was very good, but like I said a bit rich and sweet for my morning tastes. I also made it a second time minus all of the almond paste, and used strawberry jam, and it was very good as well :-)(i made 1/2 the recipe both times :-) ) THanks for the recipe :-) I will be making it again :-)
- 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
Directions See How It's Made
- Toast sliced almonds in a skillet over medium heat till pale golden and fragrant.
- Set aside.
- Butter a 13-inch by 9-inch by 2-inch baking dish.
- Put in croissants to cover bottom of baking dish and dot with bits of butter.
- Thin raspberry jam with amaretto or water and drizzle over the croissants.
- Beat eggs, milk, sugar and extracts for at least 3 minutes; pour over croissants.
- 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).
- Allow to 'sit' for 1/2 an hour to 40 minutes for croissants to absorb custard.
- Preheat oven to 350F.
- Bake for 35 to 40 minutes, until a knife inserted in center comes out clean.
- Let cool 10 minutes before cutting in.