*Tastykake Butterscotch Krimpets are available in the Philadelphia/Tri-State area, and can also be purchased on Tastykake's website.
- 2 Cups heavy cream
- 1 Teaspoon vanilla extract
- 1/3 Cup granulated sugar
- 3 whole eggs
- 1/4 Cup caramel sauce, plus extra for garnish
- 1/2 vanilla pound cake, from a 8 1/2-inch by 4 1/2-inch loaf
- Three 3-ounce packages Tastykake Butterscotch Krimpets*
- 3 large croissants
- Nonstick cooking spray
- Powdered sugar, for garnish
Preheat oven to 325 degrees.
Cut the pound cake, Krimpets, and croissants into 1-inch cubes. Place them in a bowl and set aside.
In a separate bowl, combine the cream, eggs, sugar, vanilla, and caramel sauce. Whisk until well incorporated. Combine the wet ingredients to the bowl of cubed breads, and mix well. Allow the mixture to set for 30 minutes.
Prepare a 15-by-9-inch baking pan with nonstick spray. Place the mixture in the prepared pan. Even out the surface of the pudding, then cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil and bake for another 20 minutes.
Remove from the oven and allow the pudding to cool. Garnish with cararmel sauce or powdered sugar.