Croissant Pudding

INGREDIENTS 

butter, for baking dish
2 large eggs
2⁄3 cup sugar
2 cups milk
1⁄4 teaspoon salt
3⁄4 lb plain croissant, torn into large pieces (about 4)
3 tablespoons sliced almonds
whipped cream, for serving (optional)

DIRECTIONS

Preheat oven to 300°. Lightly butter a small oval or other shallow 1 1/2-2 quart baking dish; set aside.
In a large bowl, whisk together eggs, sugar, milk, and salt until combined.
Add croissants; toss to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes.
Pour mixture into prepared baking dish; smooth top with a spatula. Scatter with almonds.
Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool at least 10 minutes before serving with whipped cream, if desired.