Instructions: Butter a 9x13" baking pan. Place the smallest croissant rounds in a layer 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 and amaretto. 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. Bake at 350 F. for 35-40 minutes, or until golden and puffed. Serve warm or at room temperature.

Description: "This is decadent and great to serve for special occasions."

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