Almond bread pudding 1

6 large Croissants, cut in ?"
-slices
8 large Eggs, beaten slightly
2 cup Sugar
3 cup Half-and-half
1 tbsp Amaretto
2 tsp Vanilla
1/4 cup Almond paste, (3 oz) cut
-into bits
1/2 cup Almonds, slivered

1 Butter a baking pan, 9x13 and place the smallest croissant rounds
2 in a layer on in the bottom.
3 Then top with a layer of the larger ones,
4 until all are arranged in the pan.
5 Whisk the eggs and sugar together
6 well, then whisk in the half-and-half, amaretto and vanilla, mixing
7 well.
8 Pour over the croissant rounds.
9 Sprinkle the almond paste
10 over the top and push down with a spoon so that the bread absorbs
11 the liquid.
12 Let set for 10-20 minutes at room temperature.
13 Sprinkle
14 the almonds over the top and bake at 350?F for 35-40 minutes, or until
15 golden and puffed.
16 Serve warm or at room temperature