Well Made by Kiley

Preheat oven to 350F. Grease a 9” round (or 8” or 9” square) baking pan w/ cooking spray, then line w/ a sheet of parchment paper. Place onto a baking sheet; set aside.

Almond Frangipane: In a medium bowl, mix together all of the ingredients for the almond frangipane until well combined. Set aside.

Custard. In a large bowl, whisk together the milk, heavy cream, eggs, sugar, melted butter, vanilla & salt until well combined. Set aside.

Place 1/3 of the croissant cubes into the bottom of the prepared pan. Press down.

Spread ~1/3 of the almond frangipane on top followed by 1/2 of the raspberry preserves. Then, dollop 1/2 of the fresh raspberries all over. Repeat this process 1 more time. Then finish by pressing the last 1/3 of croissant cubes on top & spreading the last of the almond frangipane on top of the croissants.

Pour the custard all over & gently press down. Top w/ a generous sprinkle of turbinado sugar & slivered almonds. Let rest for at least 15 mins. *You can place into the fridge covered overnight, or bake right away.* 

Bake at 350F for 40-45 mins, until the top is golden and set, but still slightly wobbly. You can broil the top for 1-2 mins at the end if you like the almonds more toasted! Remove & let rest for at least 10 mins.

Slice & serve warm w/ vanilla ice cream, if desired.

Enjoy!