Almond-Croissant Bread Pudding - cooking recipe

Ingredients

6 large plain croissants, cut crosswise into 1/2-inch thick rounds
8 large eggs, beaten slightly
2 cups granulated sugar
3 cups half-and-half
3 tablespoons Amaretto
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into bits (3 oz)
1/2 cup slivered almonds
chocolate chips, for sprinkling over top

Preparation

Preheat oven 350\u00b0F.
Butter a 13x9\" pan and place the smallest rounds in a layer at the bottom, then top with a layer of the larger ones.
Whisk eggs and sugar well together, then add half-and-half, Amaretto, vanilla and almond extracts, mixing well.
Pour over croissant rounds.
Sprinkle with almond paste and push down with a spoon so that the bread absorbs all the liquid.
Let set for 10 minutes at room temperature.
Sprinkle almonds and chocolate chips all over the top and bake for 35-40 minutes or until golden and puffed.
Serve warm or room temperature.