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Recipe Name: Alyce Mantia's Almond Bread Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 8

6 Croissants, large cut
crosswise in 1/2" slices
8 Eggs, large beaten slightly
2 Cup(s) Sugar
3 Cup(s) Half-and-half
1 Tablespoon(s) Amaretto
2 Teaspoon(s) Vanilla
1/4 Cup(s) Almond paste, about 3 oz
Cut into bits
1/2 Cup(s) Almonds, slivered
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 (Angela Gilliland) on May 12, 1997

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

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