I was never a big bread pudding fan.
Until I tried one made with croissants.
So when I switched to the 100% plant-based diet, I thought I would never get to eat bread pudding, because who makes croissants without butter, right?
Well, lucky me.
I found someone who does make plant-based croissants.
Eureka Compass Vegan Food makes delicious croissants.
Here is a basket of plain and filled croissants I got from them last weekend.
Aren’t they beautiful?
Look how flaky it is.
Roughly chopped dark chocolate and dry cranberries were sprinkled on the bread.
“Custard” was added and the whole thing was gently combined.
A funny thing is that I was so focused on the bread, and when I got the vegan croissants, I thought my problem was solved.
And then I quickly realized that I still needed to figure out how to make the custard part (you know, you usually make this with eggs and cream?).
I did some research, but I couldn’t really find any recipes I wanted to try.
So, this was my total experiment.
I decided to use silky tofu as the base.
The “custard” was delicious itself, and I could have just licked the whole thing (lol), so that was a good start.
This was how it looked when it was just out of the oven.
Looking pretty good!
My bread pudding has to be served with vanilla sauce.
It’s a must.
This brandy vanilla sauce is super easy to prepare.
You just add brandy to your favorite vanilla ice cream and let it melt.
I usually like to leave a few frozen parts.
It turned out really tasty.
The recipe needs a little tweaking, but overall, my husband and I agreed that it was a success.
Definitely A for effort for sure (lol).
Update: The bread pudding was getting tastier and tastier, the longer it sat in the fridge. At this time I’m loving it!
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