Almond-Raspberry Croissant Breakfast Pudding
- Reviews 1
Ready In: 55 mins
Serves: 8-10
Ingredients
- 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
- 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.
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