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| 6 | Croissants; large, cut crosswise in 1/2" slices |
| 8 | Eggs; large, beaten slightly |
| 2 Tasse | sugar |
| 3 Tasse | Half-and-half |
| 1 Esslöffel | Amaretto |
| 2 Teelöffel | vanilla |
| 1/4 Tasse | Almond paste; about 3 oz, cut into bits |
| 1/2 Tasse | Almonds; slivered |
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Butter 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.
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