Croissant Bread Pudding
Croissant Bread Pudding is a delightful classic dessert which gets an upgrade with the use of croissants and is unbelievably easy to make.
Equipment
- 1 10 " Cast Iron Griddle
Ingredients
- 1 lb Silken Tofu
- 4 Vegan Croissants sub with regular croissants
- 4 + 1 tablespoon Unsalted Vegan Butter sub with regular butter
- 3 tablespoon Corn Starch
- 1 cup Plant Milk
- ¾ + ¼ cup Sugar
- ½ teaspoon Cinnamon Powder
- ¼ teaspoon Nutmeg Powder
- 1 tablespoon Vanilla Extract
- 2 tablespoon Jam optional
- 10 Figs optional, replace with any fruit of choice
Instructions
Making the custard
- Add the tofu, corn starch, plant milk, vanilla, ¾ cup sugar, cinnamon and nutmeg to a blender. Run the blender until the mixture is completely blended to a smooth consistency. Keep aside.
Prepping the croissants
- Place the vegan croissant(s) on a cutting board and cut it horizontally along the length of the croissants. Use 4 tablespoon of vegan butter to butter the insides of the croissants on both sides and jam on one of the sides(if using). Place the top half of the croissant back on the bottom.
Assembly
- Preheat oven to 350 deg F. Heat the cast iron pan gently on the stove or in the oven to melt a tablespoon of vegan butter.Ensure it fully coats the base of the pan. Turn off the heat/ remove from oven and evenly sprinkle a couple of spoons of sugar. Assemble the sliced figs to ensure it fully covers the base of the pan. Place the croissants in the pan making sure they completely fit in.
- Now pour in the vegan custard mixture in the gaps between the croissants until a little over the bottom half of the croissants are covered with this mixture. Let the croissants soak up the custard mixture for a couple of minutes. Sprinkle the remaining sugar and fig slices/wedges over the croissants. Place in the oven.
- After 20-25 minutes, pull out the pan carefully and cover with an aluminum foil and further bake for 15 minutes. Turn off the oven and let the pudding cool for an hour to allow for the custard to set. Serve warm.
Notes
The vegan custard from this recipe will make quite a bit and you will have enough left over to make another pudding. However if you dont want that, cut down the quantity by half.
All nutritional information provided is only approximate values and are not exact. They will vary based on brands and quantity used along with ingredient substitutions.