Almond-Croissant Bread Pudding

This is a dish my best friend and I cooked up after finding something similar on the internet. It is of course loaded with almonds, Amaretto and almond paste and we had such a good time preparing it -- with the Amaretto of course.

• Ready In: 55 mins
• Yields: 1 13x9" pan

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

Directions

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.