Alyce Mantias Almond Bread Pudding Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
ALYCE MANTIA (KRBS41A
6: Croissants, large, cut crosswise in 1/2" slices
8: Eggs, large, beaten slightly
2 cup: Sugar,
3 cup: Half-and-half,
1 tbsp: Amaretto,
2 tsp: Vanilla,
1/4 cup: Almond paste, about 3 oz, cut into bits
1/2 cup: Almonds, slivered
Directions:
Butter a baking pan, 9x13 and place the smallest croissant rounds in a
lawyon in the bottom. Then top with a layer of the larger ones,
until all are arranged in the pan. Whisk the eggs and sugar together
well, then whisk in the half-and-half, Amaretto and vanilla, mixing
well. Pour over the croissant rounds. Sprinkle the almond paste over
the top and push down with a spoon so that the bread absorbs the
liquid. Let set for 10-20 minutes at room temperature. Sprinkle the
almonds over the top and bake at 350 for 35-40 minutes, or until
golden and puffed. Serve warm or at room temperature.
Source from luhu.jp
lawyon in the bottom. Then top with a layer of the larger ones,
until all are arranged in the pan. Whisk the eggs and sugar together
well, then whisk in the half-and-half, Amaretto and vanilla, mixing
well. Pour over the croissant rounds. Sprinkle the almond paste over
the top and push down with a spoon so that the bread absorbs the
liquid. Let set for 10-20 minutes at room temperature. Sprinkle the
almonds over the top and bake at 350 for 35-40 minutes, or until
golden and puffed. Serve warm or at room temperature.
Source from luhu.jp