Ingredients

5    eggs
¾     cup (175 mL) sugar 
2    cups (500 mL) 35% cream
1     cup (250 mL) 10% blend cream
2    oz (27 g) Amaretto
½     tsp (2 mL) almond extract
4    cups (1 L) diced day-old croissants
½     cup (125 mL) toasted sliced almonds

Directions

Combine eggs and sugar; beat lightly. Add cream, blend, Amaretto and almond extract; mix.

Spray or butter an 8x10-inch (20x25-cm) baking dish. Spread diced croissants in dish. Pour custard over croissants, making sure bread is moistened. Top with toasted almonds. Place a pan with a shallow layer of water in oven; set baking dish in this water bath and bake at 350ºF (180ºC) for 25 minutes, or until mixture is set through. Serve warm. Makes 6-8 servings.