Served as dessert. Vegetarian dish. Speciality: Occasion - Brunch. It is Kosher diet.

American

6 large plain Croissants, cut crosswise into 1/2-inch thick rounds

8 large Eggs, beaten slightly

2 cups granulated Sugar

3 cups Half-and-half

3 Tablespoons Amaretto

1 teaspoon Vanilla Extract

1 teaspoon Almond Extract

1/4 cup Almond Paste, cut into bits (3 oz)

1/2 cup Slivered Almonds

Chocolate Chips, for sprinkling over top

Preheat oven 350ºF. Butter a 13x9" pan and place the smallest rounds in a layer at the bottom, then top with a layer of the larger ones. Whisk eggs and sugar well together, then add half-and-half, Amaretto, vanilla and almond extracts, mixing well. Pour over croissant rounds. Sprinkle with almond paste and push down with a spoon so that the bread absorbs all the liquid. Let set for 10 minutes at room temperature. Sprinkle almonds and chocolate chips all over the top and bake for 35-40 minutes or until golden and puffed. Serve warm or room temperature.

Preparation time: 20 minutes

Cooking time: 55 minutes

Yields: 1 13x9 inch pan

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