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Ingredients

• 6 x Croissants, large, cut crosswise in 1/2" slices
• 8 x Large eggs, large, beaten slightly
• 2 c. Sugar
• 3 c. Half-and-half
• 1 Tbsp. Amaretto
• 2 tsp Vanilla
• 1/4 c. Almond paste, about 3 ounce, cut into bits
• 1/2 c. Almonds, slivered

Description

Butter A Baking Pan, 9x13 And Place The Smallest Croissant Rounds In A Lawyon In The Bottom. Then Top With A Layer Of The Larger Ones, Till All Are Arranged In The Pan. Whisk The…

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