Preheat your oven to 325°F. Butter a Le Creuset Signature 11.75-inch Skillet. On a cutting board, separate the croissant halves and spread the grated almond paste over the bottom halves, then place the tops of the croissants on top. Cut each croissant into 6 pieces.

Whisk together the half-and-half, milk, sugar, eggs, vanilla, and salt. Pile the croissant pieces into the buttered skillet. Pour the egg mixture over and, using your hands, press them down to allow them to absorb the liquid. Let sit for 10 minutes.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes, or until the croissants are puffed and golden brown.

Drizzle with Sea Salt Caramel, when serving.