Almond Bread Pudding with Strawberry Caramel Sauce

Source: The Washington House - Sellerville, Pennsylvania

6 croissants
8 eggs
3 cups milk
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into small cubes
1/2 cup chopped almonds

Cut croissants into 1/2-inch pieces; place in a greased 13 x 9-inch 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 fill). Bake at 350 degrees F for 35 to 40 minutes or until a knife inserted near the center comes out clean.

Meanwhile, make the Strawberry Caramel Sauce.

Strawberry Caramel Sauce:
2 cups granulated sugar
2 cups whipping cream
1/2 cup frozen sweetened sliced
    strawberries, thawed

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 will bubble). Stir in remaining cream; cook 10 to 15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries.

Serve over bread pudding.

Yields 12 to 15 servings.