| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Bakery | 8 | Servings | |
INGREDIENTS
| 6 | Croissants; large, cut crosswise in 1/2" slices | |
| 8 | Eggs; large, beaten slightly | |
| 2 | c | Sugar |
| 3 | c | Half-and-half |
| 1 | tb | Amaretto |
| 2 | ts | Vanilla |
| 1/4 | c | Almond paste; about 3 oz, cut into bits |
| 1/2 | c | Almonds; slivered |
INSTRUCTIONS
ALYCE MANTIA (KRBS41A 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. Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland) on May 12, 1997
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