📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter. This prevents sticking and adds a lovely richness to the edges of the bread pudding. Trust me, don't skip this step!
2. Slice the almond croissants into 1-inch thick pieces using a serrated knife. A serrated knife helps to cut through the flaky layers without crushing them. Spread the croissant pieces in the prepared baking dish in a single layer. Don’t overcrowd the dish; you want the custard to soak evenly into each piece.
3. In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, brown sugar, vanilla extract, almond extract, and a pinch of salt until well combined. The mixture should be smooth and slightly frothy. This is your custard base, so make sure everything is nicely incorporated.
4. Pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants with a spatula to ensure they are fully submerged in the custard. This step is crucial for achieving that perfect, custardy texture throughout the bread pudding. Let it sit for 20-30 minutes to allow the croissants to soak up the custard. I usually use this time to clean up and maybe sneak a little taste of the custard – don't tell anyone!
5. While the bread pudding is soaking, prepare the almond topping. In a saucepan over medium heat, melt the butter. Stir in the sliced almonds and granulated sugar. Cook, stirring constantly, until the almonds are lightly toasted and the sugar is melted and caramelized. This usually takes about 5-7 minutes. Watch carefully, as the almonds can burn quickly!
6. Sprinkle the caramelized almond topping evenly over the soaked croissants. The topping adds a delightful crunch and nutty flavor that complements the soft, custardy bread pudding perfectly. This is where the 'luxe' part really comes in!
7. Bake in the preheated oven for 45-50 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean. If the top starts to brown too quickly, tent it loosely with aluminum foil. This helps to prevent the almonds from burning.
8. Remove the bread pudding from the oven and let it cool for at least 15-20 minutes before serving. This allows the custard to set properly and prevents you from burning your mouth. Dust with powdered sugar and serve warm. I like to add a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. Oh man its good...