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Almond Croissant Bread Pudding

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Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   8

recipe id: 45608

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6 large croissants, cut crosswise into 1/2-inch thick rounds
8 large eggs, beaten slightly
2 cups granulated sugar
3 cups half and half
1 tablespoon amaretto
2 teaspoons vanilla extract
1/4 cup almond paste, cut into bits
1/2 cup almonds, slivered


Butter a 13 x 9-inch pan and place the smallest croissant rounds in a layer at the bottom, then top with a layer of the larger ones.

Whisk eggs and sugar well together, then add milk, amaretto and vanilla extract, mixing well. Pour over croissant rounds. Sprinkle with almond paste and push down with a spoon so that the bread absorbs the liquid. Let set for 10 minutes at room temperature.

Sprinkle almonds all over the top and bake at 350 degrees F for 35 to 40 minutes or until golden and puffed. Serve warm or room temperature.

added by

Donetta, Springfield, Missouri USA


652 calories, 31 grams fat, 80 grams carbohydrates, 15 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Jul 12, 2001

REVIEW: 5 star recipe rating
I used sliced almonds instead of slivered but that was my only modification and it turned out delicious! I really liked the texture and flavor using croissants instead of regular bread. It made it a little more buttery tasting.

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