Croissant Pudding with Whiskey Salted Caramel Sauce

I decided to take a week off from blogging. No real reason…I just haven’t been feeling it lately. And I’m not one to post just for the sake of posting. Because I work full-time (not on the blog, obviously), I have to scramble most weekends or in the evenings to make and photograph things, on top of things like cleaning and laundry and trying to have a life. Since I’ve been walking home for lunch (something I’ll continue until it gets too bloody hot and humid to bother), I’ll often take pictures while scarfing a sandwich or leftovers, and then rush back to work. And in the evenings, I try and sit down to write, but that’s often difficult too, because half the time I feel like I’m neglecting my family. It gets to be a bit much, since there’s no happy medium.

Croissant Pudding with Whiskey Salted Caramel Sauce

So I opted to just chill for a week. Not worry about the blog, not stress over someone else taking the most photogenic piece of meat or best-looking cupcake. This week, I decided to take a break. It’s not that I haven’t been thinking about food constantly–I dunno about other bloggers, but I’ve always got food on the brain. What can I make? What recipes can I try this week? When can I eat?

Croissant Pudding with Whiskey Salted Caramel Sauce

I decided to make a croissant pudding because I bought a dozen large croissants from the store, and I knew there was no way we’d eat them all before they started growing green fur coats. The Whiskey Salted Caramel Sauce is delicious anyway, and I find many more excuses/reasons to make it and put it on everything I can think of.

Croissant Pudding with Whiskey Salted Caramel Sauce

It was worth it.

Croissant Pudding with Whiskey Salted Caramel Sauce

Yield: 8

Croissant Pudding with Whiskey Salted Caramel Sauce

Croissant Pudding with Whiskey Salted Caramel Sauce
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours


For the Croissant Pudding:

  • butter, for the baking dish
  • 3-4 large croissants, cut or torn into bite-sized pieces
  • 2 large eggs
  • 1 C heavy cream
  • 1 C whole milk
  • 1 tsp. vanilla
  • 1 tsp. cinnamon

For the Whiskey Salted Caramel:

  • 1 C dark brown sugar
  • 4 Tbsp. salted butter
  • 1/2 C heavy cream
  • 1/4 tsp. sea or kosher salt
  • 2 oz. Jameson Irish Whiskey


Butter a 2-quart baking dish. Tear or cut the croissants into bite-sized pieces and place in the baking dish. In a small bowl, whisk together the eggs, cream, milk, vanilla, and cinnamon. Pour over the croissant pieces. Push the pieces down into the custard mixture so that they're all completely saturated. Cover with plastic wrap, and refrigerate overnight.

Remove the dish from the refrigerator, and preheat the oven to 325 degrees. Bake the pudding for 40-45 minutes, until puffed up and golden brown. Allow to stand while you make the Whiskey Salted Caramel Sauce.

In a medium saucepan, combine the brown sugar, butter, heavy cream, and the salt. Cook over medium-low heat, whisking constantly for 7-10 minutes. Remove from the heat and stir in the Jameson. Return to the stove, and cook another 5 -7 minutes. Remove from the heat and cool 5 minutes before pouring into a heat-proof bowl to cool completely. To serve, drizzle the caramel sauce over individual portions of the pudding.

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And stay tuned…I’ll be back in a couple days with a fun new giveaway!

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4 Replies to “Croissant Pudding with Whiskey Salted Caramel Sauce”

  1. Were the Hy-Vee croissants any good on their own? I’m curious but didn’t want to buy a whole box of them! It looks like you found a good way to use them up though.

    • Since we’ve both had them, I will say they’re a disappointment compared with the ones from Buttercrust. :( And poor Lex asked right away if any of them had chocolate in them (those were his favorite). For whatever it’s worth, he ate them like they were the best thing ever, and they’re fine in the pudding. But they’re just okay, nothing great.

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