Almond Raspberry Croissant Breakfast Pudding Food

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

ALMOND-RASPBERRY CROISSANT BREAKFAST PUDDING

Steps:

• 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.