Brianna Gallo, the chef and creative force behind PLVNT, has come up with this amazingly tasty recipe using THIS PKN Original. Enjoy.
Total Time: 1 hour 30 minutes
Ingredients
Bread Pudding
- 6 vegan croissants sliced into 1 inch thick pieces
- 4 tbsp melted vegan butter
- 4 flax eggs 1 tbsp ground flaxseed + 3 tbsp water = 1 flax egg
- 2 cups THIS PKN Original Pecan Milk
- 1/3 cup unsalted pecans
- ¼ cup organic cane sugar
- 3 tbsp maple syrup
- 1 tbsp vanilla extract
- ½ tsp salt
- 1 tbsp cinnamon
- 2 tsp nutmeg
- Fresh cranberries & pecans to your liking
- Powdered sugar & extra maple syrup for garnish
Gingerbread Candied Pecans
- ½ cup brown sugar
- ¼ tsp salt
- ½ tsp each ground ginger nutmeg, allspice, cardamom
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- ¼ cup filtered water
- 2 cups pecans
- Turbinado or raw cane sugar for topping
Instructions
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Preheat your oven to 350F.
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Slice your croissants in half lengthwise and then into 1 inch cubes. Drizzle them with your melted vegan butter and bake for about 10-15 minutes until they are golden brown.
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While those are toasting, blend 1 cup of your PKN milk with 1/3 cup unsalted pecans to make “pecan heavy cream”. Add that to a bowl with your remaining PKN milk, flax eggs, sugar, maple syrup, vanilla, salt, cinnamon, and nutmeg. Whisk until well combined.
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Get a baking/casserole dish & spread half of your croissant pieces out in a single layer, then add fresh cranberries and pecans to your liking. Top with your remaining croissant pieces and press down slightly. Pour your custard overtop, then top with extra cranberries.
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Cover with foil and bake for 30 minutes, then uncover & bake an additional 30 minutes, or until the top is golden brown. Let sit 15 minutes before serving.
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For the candied pecans, add your brown sugar, salt, spices, and water to a pan over medium heat. Stir until it starts to bubble & the sugar is dissolved, then add in your pecans and continue stirring until all of the liquid has evaporated and the nuts start to stick together.
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Transfer the candied nuts to a parchment paper lined baking tray in a flat, even layer and sprinkle with turbinado or raw cane sugar to garnish. Set aside to cool.
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Top your bread pudding with the candied pecans, and plate it up topping with more maple syrup and a dusting of powdered sugar if desired! Cheers!
Download the pdf of the recipe.
