Vegan Croissant Bread Pudding

Vegan Croissant Bread Pudding

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. 
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