Butter a baking pan, 9x13 and place the smallest croissant rounds

in a layer on 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.