1/2 cup chopped almonds
10 almond-filled or plain croissants
4 eggs, beaten
1 cup fructose or sugar
2 cup milk
1/2 tsp.almond extract
1/2 tsp.vanilla extract
Preheat oven. Slice the croissants crosswise and place carefully in a buttered baking pan, cut-side up.
Blend all of the remaining ingredients together well and pour evenly over the croissant slices. Press down all over the surface of the pudding and let stand for 10 minutes. Press the surface again to allow the croissants to soak up the batter evenly. Sprinkle with 1/2 c. of chopped almonds and bake at 350 degrees for 30 minutes.
Oh, that bread pudding! Be still, oh my heart!
Country Fare restaurant in Palo Alto, CA