Try this Alyce Mantias Almond Bread Pudding recipe, or contribute your own.
Suggest a better descriptionButter 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, until all are arranged in the pan. Whisk the eggs and sugar together well, then whisk in the half-and-half, Amaretto and vanilla, mixing well. Pour over the croissant rounds. Sprinkle the almond paste over the top and push down with a spoon so that the bread absorbs the liquid. Let set for 10-20 minutes at room temperature. Sprinkle the almonds over the top and bake at 350 for 35-40 minutes, or until golden and puffed. Serve warm or at room temperature. Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland) on May 12, 1997
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Serving Size: 1 Serving (789g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1417 | ||
Calories from Fat: 658 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.1g | 97 % | |
Saturated Fat 45.5g | 227 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 235mg | 72 % | |
Sodium 260.7mg | 9 % | |
Potassium 831.1mg | 22 % | |
Total Carbohydrate 178.5g | 52 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 178.5g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1417
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