Croissant Bread Pudding

Croissant Bread Pudding

I can’t even begin to tell you how yummy this dish is! Ok, I’ll try. Let’s just say it’s buttery, sweet and deliciously creamy from the custard. It’s really easy to make for how decadent it looks and tastes. I happen to be lucky enough to have a Vegan Bakery (L’Artisane Creative Bakery) near me that makes awesome Vegan Croissants. If you can’t find any near you, feel freel to substitute them with a bread that is light and airy. You could even try using crescent rolls if you had to . The most important thing is that whichever bread you use make sure that it’s stale. This will allow it to absorb the most liquid.

Serves 4

---

Ingredients

4 Vegan Croissants (at least 2 days old)

1/2 cup Cream ( I used Silk Creamer, you can also use the Vanilla flavor but then make sure to omitt the Vanilla extract)

1 1/2 cups Plant Milk (I used Oatly Oat Milk)

3/4 cup Just Egg

3/4 cups Cane Sugar

1/2 Tbsp of Orange Zest

1 1/2 tsp of Vanilla

Optional: 1/2 cup Raisins

Equipment: 2.5qt (10 x8) Baking Dish

Directions

1. Tear the Croissants into pieces and place them into the baking dish

2. Dissolve the Sugar by combining it with the Milk, Cream, Vanilla and Orange Zest on Med Heat.

3. Bring the mixture to just under a boil stirring occasionally. Remove from the heat and whisk in the Just Egg.

4. Pour the custard over the Croissants and let it sit for 10 minutes in order to soak up the liquid.

5. Bake uncovered at 350 for 25 minutes or until golden brown

6. Let cool for a few minutes before serving