White Chocolate & Raspberry Croissant Bread & Butter Pudding

(Serves: 4)

120g Willie’s vegan white chocolate
4 BOSH raspberry croissants
200g Maizly milk
300g Flora plant cream
5g vanilla paste
100g plant-based liquid egg
50g caster sugar
100g fresh raspberries

BOSH raspberry croissants may contain traces of Tree Nuts, Eggs, Milk, Sesame & Soya
Plant-based liquid egg may contain traces of Mustard & Soya

Suitable for:
  • Vegan
Allergens:
  • Cereal Gluten
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(269g)
Energy 1233 kj
296 kcal		 3318 kj
796 kcal
Fat 19.0g 51.1g
of which Saturate 12.0g 32.3g
Carbohydrate 28.0g 75.3g
of which Sugars 14.0g 37.7g
Fibre 2.0g 5.4g
Protein 3.2g 8.6g
Salt 0.34g 0.91g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Bake the croissants for 20 minutes at 180°C.
  • Bring the ‘cream’, ‘milk’ and vanilla to the boil.
  • Whisk in the plant-based egg and sugar and bring back to the boil.
  • Use plant-based butter to grease a ceramic dish or use a deep 1ltr baking tray lined with baking paper.
  • Tear apart the croissants, mix with the raspberries and place in the dish.
  • Add custard mix and bake at 180°C for 30-40 minutes until fully thickened and coloured on top.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using milk, butter, cream & eggs.

  • CO2 use
    Saving 1493 g
  • Land use
    Saving 26 m2
  • Water use
    Saving 2525 L
Want this dish on your menu?
Call us on 01923 249714