Vegan Cranberry Pecan Croissant Bread Pudding

Preheat your oven to 350F.

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.

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.

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.

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.

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.

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.

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!