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Includes
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1 vanilla bean, seeds scraped or 1 tablespoon vanilla extract
Bread Custard
1 loaf simple white bread, cut into large chunks about the size of golf balls
200 grams silken tofu, drained
375 ml Flora Plant Cream Double 31% Fat
1 tablespoon ground flaxseed
150 ml pure maple syrup
3 tablespoons brown sugar
3 tablespoons cornstarch
1 teaspoon salt
Caramel
Add sugar to a saucepan, and allow to melt over medium-high heat. Once sugar turns a dark amber color remove from the heat and immediately add the Flora Plant B+tter, whisking to emulsify. Place pan back on heat, and slowly add the Elmlea Plant Double. Fold in the orange zest, pecans, and salt. Keeps in the fridge for up to a week.
Whipped Elmlea Plant Double Cream
Whip until medium peaks form. Keep chilled for serving.
Bread Custard
Pre heat oven to 350 degrees. Using softened plant butter, lightly grease eight ramekins and refrigerate.
Blend all ingredients except bread together until smooth in a food processor or blender.
In each prepared ramekin, add 5-7 cubes of the bread. Pour custard mixture over bread cubes until the custard reaches just below the rim. Lightly press in the bread cubes so they are mostly submerged.
Bake in the oven for 25-30 minutes until custard is nearly set, it should wobble a bit, like a waterbed. As it cools it will set up further.
Pour over pecan caramel and sprinkle with flake salt just before serving. Serve with a spoonful of whipped plant cream on top.
Cooking Time
45 minutes
Prep Time35 minutes
Servings8
