Fall is ALMOST here! We've got a long way to go here in Phoenix, but I figure if I start making fall recipes now, maybe it will get here sooner! My favorite local egg company, Hickman's Eggs is also getting ready for fall with a whole new look and feel to their packaging, marketing materials, website and delivery trucks! Keep an eye out for the fun "huevolution!"
But, until we can wear our leather boots and oversized sweaters, we can whip up some sweet treats and comfort food while watching pre-season football! Today, I'm sharing a delicious and EASY cherry almond croissant bread pudding with a cinnamon whiskey glaze. It's baked in a cast iron skillet, so the edges are crispy and golden, while the center is soft and rich. The tart cherries and the buttery croissants are a perfect contrast to the creamy custard filling, featuring Hickman's eggs. The sweet cinnamon whiskey glaze makes this dish absolutely sinful, so get a big plate, a big fork and an even bigger appetite!
Cherry Almond Croissant Bread Pudding with Cinnamon Whiskey Glaze
2 cups tart cherries in light syrup, drained (I used Morello cherries)
1/2 cup raw, unsalted almond slivers
2 ounces cinnamon flavored whiskey
14 ounces can of sweetened condensed milk
Preheat oven to 375. Grease the inside of a 10"x2" cast iron skillet with butter and set aside.
MAKE THE CUSTARD: Using a stand mixer fitted with the whisk attachment, mix together the Hickman's 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 extract 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.
PREPARE THE CROISSANT MIXTURE: 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
COMBINE AND BAKE: 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.
PREPARE THE GLAZE: In a small saucepan, heat the condensed milk on medium heat. Stir in the cinnamon whiskey until warm and combined.
PLATE AND SERVE:Place a large spoonful (about 1/2 cup) of the bread pudding on a small serving dish. Drizzle with the warm whiskey glaze and serve immediately.