Toast sliced almonds in a skillet over medium heat till pale golden and fragrant.
Set aside.
Butter a 13-inch by 9-inch by 2-inch baking dish.
Put in croissants to cover bottom of baking dish and dot with bits of butter.
Thin raspberry jam with amaretto or water and drizzle over the croissants.
Beat eggs, milk, sugar and extracts for at least 3 minutes; pour over croissants.
Sprinkle almond paste and almonds to cover the top (in the overnight recipe, I sprinkle the toasted almonds on the following morning, just before baking).
Allow to 'sit' for 1/2 an hour to 40 minutes for croissants to absorb custard.
Preheat oven to 350F.
Bake for 35 to 40 minutes, until a knife inserted in center comes out clean.
Let cool 10 minutes before cutting in.
Ingredients:
6 plain croissants, cut into 1/2 inch pieces
3 tablespoons butter, cut into bits
5 tablespoons raspberry jam
2 tablespoons Amaretto or 2 tablespoons water
8 eggs
3 cups milk
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
7 ounces almond paste, crumbled
1/2 cup sliced almonds
Steps/Methods:
Toast sliced almonds in a skillet over medium heat till pale golden and fragrant.
Set aside.
Butter a 13-inch by 9-inch by 2-inch baking dish.
Put in croissants to cover bottom of baking dish and dot with bits of butter.
Thin raspberry jam with amaretto or water and drizzle over the croissants.
Beat eggs, milk, sugar and extracts for at least 3 minutes; pour over croissants.
Sprinkle almond paste and almonds to cover the top (in the overnight recipe, I sprinkle the toasted almonds on the following morning, just before baking).
Allow to 'sit' for 1/2 an hour to 40 minutes for croissants to absorb custard.
Preheat oven to 350F.
Bake for 35 to 40 minutes, until a knife inserted in center comes out clean.
Let cool 10 minutes before cutting in.
