Baby its COOOLD outside! Nothing warms our tummies like a good shot of Fireball Whiskey. And nothing fills our warm tummies like a delicious, rich bread pudding!
Baked in a cast iron skillet, this recipe is made with day-old croissants for a super-buttery and flaky texture. The cherries add just a bit of acidity and give a warm "pop" of juice when bitten into.
Enjoy at your own risk. This is NOT calorie-free!
Cherry Almond Croissant Bread Pudding with Fireball Whiskey Glaze
Prep Time: 25 minutes / Cook Time: 55 minutes / Servings: 6-8
1 tbsp. butter
6 medium size, premium quality croissants
1 tsp. vanilla bean paste
1/2 tsp. almond extract
3 large eggs
1/2 cup granulated sugar
1 cup heavy cream
1/ 2 cup low-fat (2%) milk
2 cups tart cherries in light syrup, drained (we used Morello cherries)
1/2 cup raw, unsalted almond slivers
2 oz. Fireball Whiskey
14 oz. can of sweetened condensed milk
Preheat oven to 375. Grease the inside of a 10"x2" cast iron skillet with butter and set aside.
Using a stand mixer fitted with the whisk attachment, mix together the eggs and the sugar on medium-high speed until pale yellow and frothy, about 2 minutes. Turn the mixer off and set aside.
In a small saucepan combine the milk, cream, vanilla bean paste and the almond extract. Stir continuously to prevent a skin from forming and bring the temperature to about 170 degrees, or until it begins to bubble around the sides.
Turn the stand mixer on low speed and very slowly pour the warm cream mixture into the egg mixture until well combined. Pour the combined custard mixture through a fine mesh strainer back into the saucepan and set aside until ready to bake.
In a large mixing bowl, break the croissants up into small pieces. Add the cherries and the almond slivers and toss everything together. Transfer the croissant mixture to the buttered cast iron skillet.
Pour the custard mixture evenly over the croissant mixture in the cast iron skillet. Press down a bit so all the pieces of croissant get soaked. Place the skillet on a cookie sheet in the center of the oven and bake at 375 degrees, uncovered for 20 minutes. Then, place a foil tent over the top of the skillet and continue to bake for another 25 minutes. Remove from the oven and allow to cool for a few minutes before serving.
In a small saucepan, heat the condensed milk on medium heat. Stir in the whiskey until warm and combined.
Place a large serving (about 1/2 cup) of the bread pudding on a small serving dish. Drizzle with the warm whiskey glaze and serve immediately.