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Homemade vegan croissant bread pudding is sweet, rich and custardy and studded with dark chocolate chips. Make ahead and serve with a warm berry compote and whipped cream for a special occasion dessert. Recipe on thecookandhim.com | #croissantbreadpudding #vegandessert #veganpudding #veganbaking

Croissant Bread Pudding

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 8 servings

Ingredients

Croissant Bread Pudding:
  • 1 tablespoon vegan butter or margarine
  • 8 vegan croissants
  • 1/3 cup (70g) dairy free dark chocolate chips
  • 3 cups (750ml) plant milk
  • 4 tablespoons (40g) cornflour
  • 1/2 cup (105g) caster sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1-2 tablespoons demerara sugar
  • optional to serve: vegan cream or ice cream
Berry Compote
  • 1 cup (200g) mixed berries – fresh or frozen
  • 1-2 tablespoons agave or maple syrup
  • zest of 1/2 an orange
  • 1 tablespoon brandy – or sub with orange juice

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6. Brush some softened butter or margarine round the inside of a 25cm (10 inch) square baking dish
  2. Cut or tear the croissants into bite-sized pieces and put into the dish. Scatter in roughly half the chocolate chips and gently shake the dish so the choc chips nestle into the croissants
  3. To make the custard whisk the cornflour with a little of the measured milk to make a thin paste
  4. Put the rest of the milk in a saucepan with the caster sugar, vanilla and cinnamon
  5. Heat until just boiling then whisk in the cornflour paste. Cook for just a few seconds until the custard thickens, whisking constantly then remove from the heat
  6. Pour the custard over the croissants, gently push the croissants down with the whisk so they're as submerged as much as possible in the custard
  7. Scatter over the rest of the chocolate chips and the demerara sugar then bake the pudding for 20-25 minutes until just set
  8. While it's baking make the compote - put the berries, syrup, orange zest and brandy into a saucepan and cook over a gentle heat for 10-15 minutes, stirring often, until thick and jammy
  9. Allow the croissant pudding to cool a little before serving with the berry compote and cream or ice cream
  10. Store any leftovers in an airtight container

Notes

  • If you want to make this ahead but bake it fresh you can leave the croissants to soak in the custard for a day or two beforehand. It might need an extra few minutes to cook if it's coming out of a cold fridge

Recipe by The Cook & Him at https://thecookandhim.com/recipes/croissant-bread-pudding/