| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bakery, Desserts | 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 | T | Amaretto |
| 2 | t | Vanilla |
| 1/4 | c | Almond paste, about 3 oz |
| cut into bits | ||
| 1/2 | c | Almonds, slivered |
INSTRUCTIONS
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
A Message from our Provider:
“Jesus feels your pain”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 460
Calories From Fat: 130
Total Fat: 14.9g
Cholesterol: 199.3mg
Sodium: 189.6mg
Potassium: 193.7mg
Carbohydrates: 71.6g
Fiber: 2.3g
Sugar: 53.2g
Protein: 11.9g