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Preheat the oven to 350F. Grease a 9” round (or 8” or 9” square) baking pan with cooking spray, then line with a sheet of parchment paper. Place onto a baking sheet; set aside.
In a medium bowl, combine all of the ingredients for the almond paste, and mix until well combined.
Slice a croissant in half, and add 1-2 tbsp of the almond paste into the croissant. Top with the other half, and then cut into 6 large cubes.
Repeat the process until all of the croissants are done (you will have leftover almond paste). Set aside.
Combine all of the ingredients for the custard, except for the eggs, in saucepan over medium-low heat. Whisk to combine until the butter is melted. Then, add the eggs and whisk until the eggs are fully incorporated. DO NOT cook any longer, the eggs will continue to cook in the oven. Remove from the heat.
Place all of the croissant cubes into the pan and spread the rest of the almond paste on top.
Pour the custard all over and gently press down. Top with a sprinkle of turbinado sugar and sliced almonds. Let sit for 15 minutes.
Bake at 350F for 35-45 minutes, until the top is golden and set, but still slightly wobbly when shaken. Remove from the oven and let stand for at least 10 minutes.
Serve warm with a scoop of vanilla ice cream if desired.