Esta es una exhibición prevé de cómo se va ver la receta de 'Alyce Mantia's Almond Bread Pudding' imprimido.

Receta Alyce Mantia's Almond Bread Pudding
by Global Cookbook

Alyce Mantia's Almond Bread Pudding
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 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

Direcciones

  1. 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.