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Add a photoServings: 8
Ingredients
- 6 x Croissants, large, cut crosswise in 1/2" slices
- 8 x Large eggs, large, beaten slightly
- 2 c. Sugar
- 3 c. Half-and-half
- 1 Tbsp. Amaretto
- 2 tsp Vanilla
- 1/4 c. Almond paste, about 3 ounce, cut into bits
- 1/2 c. 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, till all are arranged in the pan. Whisk the Large 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 which the bread absorbs the liquid. Let set for 10-20 min at room temperature. Sprinkle the almonds over the top and bake at 350 for 35-40 min, or possibly till golden brown and puffed. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 8 servings | |
| Calories 643 | |
| Calories from Fat 261 | 41% |
| Total Fat 29.5g | 37% |
| Saturated Fat 14.36g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 483mg | 20% |
| Potassium 288mg | 8% |
| Total Carbs 81.8g | 22% |
| Dietary Fiber 2.0g | 7% |
| Sugars 59.33g | 40% |
| Protein 14.27g | 23% |
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