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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I played with a recipe from my mom, and the result has been popular with all of our customers at the Washington House in Sellersville.Deb Mathie, Sellersville, Pennsylvania Ingredients:
6 croissants |
8 eggs |
3 cups milk |
2 cups sugar |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
1/4 cup almond paste, cut into small cubes |
1/2 cup chopped almonds |
strawberry caramel sauce: |
2 cups sugar |
2 cups heavy whipping cream |
1/2 cup frozen sweetened sliced strawberries, thawed |
Directions:
1. Cut croissants into 1/2-in. pieces; place in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full).
2. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
3. Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes.
4. Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding. Yield: 12-15 servings.
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