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| Home -> [Bakery, Desserts, Exotic, Pastry, Puddings & Custards] -> [Almond bread pudding 1 Recipe] |
Almond bread pudding 1
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Bakery, Desserts, Exotic, Pastry, Puddings & Custards |
Rating: |
0 |
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Ingredients:
| 6
| large | Croissants, cut in ? | | | -slices | | 8
| large | Eggs, beaten slightly | | 2
| cup | Sugar | | 3
| cup | Half-and-half | | 1
| tbsp | Amaretto | | 2
| tsp | Vanilla | | 1/4
| cup | Almond paste, (3 oz) cut | | | -into bits | | 1/2
| cup | Almonds, slivered |
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Procedures:
| 1 | Butter a baking pan, 9x13 and place the smallest croissant rounds | | 2 | in a layer on in the bottom. | | 3 | Then top with a layer of the larger ones, | | 4 | until all are arranged in the pan. | | 5 | Whisk the eggs and sugar together | | 6 | well, then whisk in the half-and-half, amaretto and vanilla, mixing | | 7 | well. | | 8 | Pour over the croissant rounds. | | 9 | Sprinkle the almond paste | | 10 | over the top and push down with a spoon so that the bread absorbs | | 11 | the liquid. | | 12 | Let set for 10-20 minutes at room temperature. | | 13 | Sprinkle | | 14 | the almonds over the top and bake at 350°F for 35-40 minutes, or until | | 15 | golden and puffed. | | 16 | Serve warm or at room temperature. | | 17 | recipe by: alyce mantia by maryspero@prodigy.com |
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