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Almond Bread Pudding

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

2 cups sugar
2 cups whipping cream
1/2 cup frozen sweetened sliced strawberries, thawed

Cut croissants into 1/2" pieces. Place in a greased 13x9" baking
dish. In a bowl, beat eggs, milk, sugar and extracts. Pour over
croissants. let stand for 10 minutes. Dot with almond paste. Sprinkle
with almonds (dish will be full).

Bake at 350 degrees for 35-40 minutes or until a knife inserted
near the center comes out clean.

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. Add 1 cup cream mixture (mixture
will bubble). Stir in remaining cream. Cook 10-15 minutes longer
or until caramelized sugar is completely dissolved. Remove from
heat; stir in strawberries. Serve over bread pudding.

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