Vegan/ Serves 6
• 2 cups of almond milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 cup of raisins
• 9 croissants halved- I used a range of vegan chocolate croissants and brioche from laboulangere
• 2 tbs Marmalade to spread
• 1 chocolate and cream pot- I used coconut collab chocolate and cream pot alternatively you can use a creamy chocolate spread
• 1/2 cup of flaked almonds
1 Pre heat oven to 180 degrees Celsius, gas mark 4.
2 In a pan simmer the milk with vanilla and cinnamon and set aside.
3 Brush the croissant slices with some marmalade.
4 Soak the croissants in the milk using a large spatula one by one and place the croissant slices arranging the first layer into the base of a large baking dish.
5 Add a few dollops of the chocolate cream and spread over.
6 Sprinkle some raisins and flaked almonds on top of the croissants and repeat until dish is filled with layers of croissants, raisins and almond flakes and chocolate cream.
7 Pour the remaining milk on top, garnish with flaked almonds and bake in the oven for 25 minutes until golden and cooked.
8 Serve pudding with custard.
This recipe was created in exchange for gifted product from laboulangere