Almond Butter and Strawberry Croissant Pudding Recipe
Photo: Lauren Grier
Serves 6
Ingredients
Fancy a peanut butter and grape version? Try using frozen Concord grapes in this pudding. Simply defrost the grapes, strain the juices and add in where strawberries are instructed.
1 cup almond butter
2 cups almond milk
6 large eggs
1 cup granulated sugar, divided
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tsp. vanilla extract
8 miniature croissants, chopped into 1-inch cubes
1 pound strawberries, halved
2/3 cup strawberry jam, divided
Powdered sugar, for garnish
Directions
Preheat the oven to 375°. Spray a 13- x 9-inch baking dish with nonstick cooking spray and set it aside. In a large bowl, add the almond butter. Gently pour the milk into the bowl and whisk the almond butter and milk until they are combined. Next, add the eggs and whisk until incorporated with the almond butter and milk. Add 3/4 cup of the sugar, the kosher salt, cinnamon, nutmeg and vanilla extract. Stir to combine. Add the croissant cubes to the bowl and toss gently. Next, place a small plate that will fit inside the bowl on top of the cubed croissants. The plate will act as a weight to help the croissant cubes absorb the liquid. Place the bowl into the fridge for at least an hour.
Meanwhile, place the strawberries into a large bowl. Pour 1/4 cup of granulated sugar over the strawberries and toss to combine. Allow the strawberries to sit at room temperature for about 10 minutes.
Take the prepared baking dish and pour half the croissant mixture into the bottom of the dish. Top with some of the strawberry halves and dollop with 1/3 of a cup of the strawberry jam. Repeat this step. Cover the baking dish with foil and bake the pudding for about 1 hour and 15 minutes, checking at around 45 minutes to make sure it's cooking evenly. If the pudding is still obviously wobbly, keep cooking until the sides have pulled away and are golden brown and the center looks cooked. Remove the pudding from the oven and let it rest for about 5 minutes before serving. Garnish with powdered sugar.
From Modern Comfort Cooking by Lauren Grier, Page Street Publishing 2017.
Ingredients
Fancy a peanut butter and grape version? Try using frozen Concord grapes in this pudding. Simply defrost the grapes, strain the juices and add in where strawberries are instructed.
Directions
Preheat the oven to 375°. Spray a 13- x 9-inch baking dish with nonstick cooking spray and set it aside. In a large bowl, add the almond butter. Gently pour the milk into the bowl and whisk the almond butter and milk until they are combined. Next, add the eggs and whisk until incorporated with the almond butter and milk. Add 3/4 cup of the sugar, the kosher salt, cinnamon, nutmeg and vanilla extract. Stir to combine. Add the croissant cubes to the bowl and toss gently. Next, place a small plate that will fit inside the bowl on top of the cubed croissants. The plate will act as a weight to help the croissant cubes absorb the liquid. Place the bowl into the fridge for at least an hour.
Meanwhile, place the strawberries into a large bowl. Pour 1/4 cup of granulated sugar over the strawberries and toss to combine. Allow the strawberries to sit at room temperature for about 10 minutes.
Take the prepared baking dish and pour half the croissant mixture into the bottom of the dish. Top with some of the strawberry halves and dollop with 1/3 of a cup of the strawberry jam. Repeat this step. Cover the baking dish with foil and bake the pudding for about 1 hour and 15 minutes, checking at around 45 minutes to make sure it's cooking evenly. If the pudding is still obviously wobbly, keep cooking until the sides have pulled away and are golden brown and the center looks cooked. Remove the pudding from the oven and let it rest for about 5 minutes before serving. Garnish with powdered sugar.
From Modern Comfort Cooking by Lauren Grier, Page Street Publishing 2017.
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