ALMOND-RASPBERRY CROISSANT BREAKFAST PUDDING
Make and share this Almond-Raspberry Croissant Breakfast Pudding recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Toast sliced almonds in a skillet over medium heat till pale golden and fragrant.
- Set aside.
- Butter a 13-inch by 9-inch by 2-inch baking dish.
- Put in croissants to cover bottom of baking dish and dot with bits of butter.
- Thin raspberry jam with amaretto or water and drizzle over the croissants.
- Beat eggs, milk, sugar and extracts for at least 3 minutes; pour over croissants.
- Sprinkle almond paste and almonds to cover the top (in the overnight recipe, I sprinkle the toasted almonds on the following morning, just before baking).
- Allow to 'sit' for 1/2 an hour to 40 minutes for croissants to absorb custard.
- Preheat oven to 350F.
- Bake for 35 to 40 minutes, until a knife inserted in center comes out clean.
- Let cool 10 minutes before cutting in.
Nutrition Facts : Calories 633.5, Fat 31.8, SaturatedFat 12.3, Cholesterol 264.4, Sodium 470.1, Carbohydrate 71.7, Fiber 3.2, Sugar 46.2, Protein 16.5
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