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Maple & Pecan Bread Custard with Sea Salt & Caramel

Recipe by Chef Kristen Kish.
  •  Cooking time 
    45 min
  • Preparation time 
    35 min
  • Servings
    Portions 8
recipe image Maple & Pecan Bread Custard with Sea Salt & Caramel


Pecan Caramel
  • 1 cup granulated sugar
  • 5 tablespoons Flora™ Plant Butter Unsalted
  • 1/2 cup Flora™ Dairy Free Multipurpose Crème
  • 1 teaspoon sea salt
  • zest of 1/2 orange, optional
  • 1 cup dry roasted unsalted pecans, chopped

Whipped Plant Cream

  • 1 1/2 cups Flora™ Dairy Free Multipurpose Crème
  • 1/2 cup confectioners sugar
  • 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
  • 7 ounces silken tofu, drained
  • 1 1/2 cups Flora™ Dairy Free Multipurpose Crème
  • 1 tablespoon ground flaxseed
  • 2/3 cup pure maple syrup
  • 3 tablespoons brown sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon salt
Energy (kcal)378 kcal
Energy (kJ)1582 kJ
Protein (g)6.6 g
Carbohydrate incl. fibre (g)83.3 g
Carbohydrate excl. fibre (g)81.3 g
Sugar (g)56.3 g
Fibre (g)2.0 g
Fat (g)2.7 g
Saturated fat (g)0.5 g
Unsaturated fat (g)1.9 g
Monounsaturated fat (g)0.5 g
Polyunsaturated fat (g)1.4 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)793 mg
Salt (g)1.98 g
Vitamin A (IU)21 IU
Vitamin C (mg)5.8 mg
Calcium (mg)176 mg
Iron (mg)2.26 mg
Potassium (mg)190 mg



  1. 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 plant butter, whisking to emulsify. Place pan back on heat, and slowly add the plant cream. Fold in the orange zest, pecans, and salt. Keeps in the fridge for up to a week.

Whipped Plant Cream

  1. Whip until medium peaks form. Keep chilled for serving.

Bread Custard

  1. Pre heat oven to 350 degrees. Using softened plant butter, lightly grease eight 6 oz. ramekins and refrigerate.
  2. Blend all ingredients except bread together until smooth in a food processor or blender.
  3. 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.
  4. 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.
  5. Pour over pecan caramel and sprinkle with flake salt just before serving. Serve with a spoonful of whipped plant cream on top.