DIRECTIONS

Cut croissants into 1/2-in. pieces; place in a greased 13-in. x 9-in. x 2-in. 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° 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 will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve over bread pudding. Yield: 12-15 servings.