Posted in Recipes on 10.12.2023
Croissant Bread Pudding
prep: 20 mins / cook: 25 mins / inactive: 0 mins / total: 45 mins / quantity: 8 servings Print recipe?
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.
My goodness. Where to start with just how good this croissant bread pudding is. It’s light but rich and practically melts in the mouth. It’s creamy, custardy, just sweet enough with hits of dark chocolate. You don’t have to serve it with the berry compote and cream or ice cream but I do recommend it. The compote is a lovely fruity contrast to the custard and the cream or ice cream is for that whole warm/cold dessert thing.
This vegan dessert can also be made ahead to a couple of stages. The croissants can be soaked in the custard a day or two ahead of being baked fresh. Or the whole dish can be baked then either reheated in the oven under some foil or in the microwave. This really doesn’t suffer from either way. It’s also a good way to use up any stale croissants you might have. They don’t HAVE to be stale though. This wonderful dessert is very forgiving.
How to make this vegan bread pudding:
Brush a little soft butter or margarine round your baking dish. Cut or tear the croissants into bite sized pieces and put in the prepared dish. Scatter in around half of the chocolate chips and gently shake the dish so they nestle into the croissants!
To make the custard weigh the cornflour into a bowl and whisk in a little of the measured milk to make a thin paste.
Put the rest of the milk in a saucepan with the sugar, vanilla and cinnamon and heat until just boiling.
Whisk in the cornflour mixture – the milk will thicken almost straight away. Cook for just a few seconds, whisking constantly then take off the heat.
Pour over the croissants in the dish then scatter over the remaining chocolate chips. Sprinkle over the demerara sugar.
Bake in a preheated oven for 20-25 minutes until the croissant bread pudding is thick and bubbly.
While it’s baking make the berry compote by placing the berries in a saucepan with the syrup, orange zest and brandy. Bubble for 10-15 minutes over a gentle heat until thick and jammy. If you’ve got any large fruits in the mix you can squash them with the back of a spoon once they’ve softened.
Once the croissant bread pudding is cooked allow to cool for a few minutes before serving with the warm berry compote and whipped cream or ice cream.
Looking for even more vegan dessert recipes?
Look no further than this vegan dessert blog post!
Or try these:
Croissant Bread Pudding
prep: 20 mins / cook: 25 mins / inactive: 0 mins / total: 45 mins / quantity: 8 servings
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
- 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
- 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
- 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
- To make the custard whisk the cornflour with a little of the measured milk to make a thin paste
- Put the rest of the milk in a saucepan with the caster sugar, vanilla and cinnamon
- 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
- 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
- Scatter over the rest of the chocolate chips and the demerara sugar then bake the pudding for 20-25 minutes until just set
- 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
- Allow the croissant pudding to cool a little before serving with the berry compote and cream or ice cream
- Store any leftovers in an airtight container
- 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
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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