Ingredients

• 1, 14 oz can coconut cream
• ½ cup dairy-free milk
• 3 tbsp vegan butter, melted and cooled
• ½ tsp cinnamon
• ½ cup pure maple syrup
• ½ cup MUMGRY Pistachio Chocolate Almond Butter
• 1 tsp vanilla
• 12 oz croissants, torn into 1-2” pieces

Recipe

• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, whisk together the coconut cream, dairy-free milk, butter, cinnamon, maple syrup, nut butter, and vanilla until smooth. 
• Fold in the croissants until completely combined. 
• Pour the bread pudding mixture into a 9x11” baking dish and bake for 40-50 minutes or until the middle has set and the top is golden and slightly crisp. 
• Let cool 15 minutes before serving, or let cool completely before serving.