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Almond Bread Pudding Recipe
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To make almond bread pudding you will need
Ingredients
| 6 | | Croissants; large, cut crosswise in 1/2" slices | | 8 | | Eggs; large, beaten slightly | | 14 | oz | Sugar | | 24 | fl oz | half-cream-half-milk | | 1 | tablespoon | Amaretto | | 2 | teaspoons | Vanilla | | 1 1/4 | oz | almond-paste | | 2 1/2 | oz | 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-cream-half-milk, 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.
This will make 8 servings of almond bread pudding.
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Sun 30 Mar 2008
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