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Set croissants out the night before to dry out, or use croissants that are a few days old.
To make almond paste: Combine all paste ingredients in a medium-sized bowl and mix until smooth. Set aside.
Grease a 9x13-inch baking dish.
Slice or tear croissants into bite-sized pieces.
Sprinkle half of the croissant pieces in the prepared baking dish, then dot spoonfuls of half the almond paste overtop. Sprinkle on the remaining croissant pieces.
Combine half & half, sugar, vanilla, and eggs in a bowl. Pour mixture over the layered croissants and dot with remaining almond paste. Sprinkle sliced almonds on top and cover with foil, then place in fridge to soak for at least 30 minutes.
When ready to bake: preheat oven to 350 degrees F.
Bake for 35 minutes, then remove foil and bake for 10 additional minutes.
Dust with powdered sugar and serve warm!