Ingredients
- 6 lrg croissants cut in 1/2" slices
- 8 lrg Large eggs -- beaten slightly
- 2 c. sugar
- 3 c. half and half
- 1 Tbsp. amaretto
- 2 tsp vanilla extract
- 1/4 c. almond paste (about 3 ounces) - cut in bits
- 1/2 c. slivered almonds
Description
Butter A 9x13" Baking Pan. Place The Smallest Croissant Rounds In A Layer In The Bottom. Then Top With A Layer Of The Larger Ones, Till All Are Arranged In The Pan. Whisk The Large…
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