Almond Croissant Monkey Bread

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis Per Serving (1 of 8 servings): Calories 490, Total Fat 30 g, Saturated Fat 11 g, Carbohydrates 48 g, Dietary Fiber 3 g, Sugar 36 g, Protein 9 g, Cholesterol 91 mg, Sodium 174 mg

Total: 3 hr 5 min
Active: 40 min

Indulge in this irresistible Almond Croissant Monkey Bread, where the flaky, nutty bliss of classic almond croissants transforms into a shareable pull-apart masterpiece. Infused with rich almond filling, crisp edges, and a hint of vanilla bean magic, it's surprisingly easy with store-bought doughperfect for wowing brunch crowds with cozy comfort and elegant flair.

Filling:

1 1/2 cups almond flour
8 tablespoons unsalted butter, at room temperature, plus more for greasing the pan
3/4 cup granulated sugar (taste and adjust to 1 cup if desired), plus more for the side of the pan
1 teaspoon almond extract
1/4 teaspoon kosher salt
2 large eggs

Dough:

1/2 cup granulated sugar
1 teaspoon vanilla bean powder
Pinch kosher salt
6 frozen and thawed croissants

Topping:

1/2 cup sliced almonds
Powdered sugar, for dusting

Special equipment:

A 6-inch nonstick springform pan

For the filling: In a medium bowl, mix together the almond flour, butter, granulated sugar, almond extract, salt, and eggs. Whisk until smooth, then transfer to a piping bag. Chill in the refrigerator for at least 1 hour or up to 8 hours.
Butter and sugar the sides and bottom of a 6-inch nonstick springform pan. Preheat the oven to 400 degrees F.
For the dough: In a shallow dish or bowl, combine the granulated sugar, vanilla bean powder, and salt. Set aside.
Cut each croissant into 8 pieces and lightly flatten each piece. Pipe about a tablespoon of the almond filling into the center of each croissant piece, then pinch the edges together to seal. Roll into a ball (it doesn't need to be perfect). Roll each ball in the vanilla sugar mixture.
Place the dough balls in the prepared cake pan, stacking them one on top of another.
Pipe the remaining 1/2 cup of filling over the top of the dough. Place the pan in the refrigerator to chill for 30 minutes.
Place the cold pan in the oven and bake for 10 minutes. Remove from the oven and sprinkle the sliced almonds over the top. Return to the oven and bake until the top is golden brown, about 30 to 35 minutes more.
Remove from the oven and let cool for at least 20 minutes. Carefully remove from the pan and transfer to a cake stand. Dust with powdered sugar and serve.