Almond Bread Pudding
Any ideas on using almond paste in a bread pudding? I'd like to keep the texture smooth so I'm staying away from using sliced almonds. I could use almond extract, but it seems that almond paste would give a richer, truer flavor. I've thought about making a fragipane and incorporating that somehow, but I'm not entirely sure just how. Has anyone done this or have any ideas on how to make it work?