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:

Rustic Blueberry Tarts

Fudgy Chocolate Brownie Pie

Sticky Marmalade Cake

Quince and Berry Cobbler

Don’t forget to follow us on Facebook or Pinterest for even more recipe inspiration and chat, competitions, behind the scenes and so much more!