Savory Croissant Bread Pudding with Vegan Sausage and Cheese
Ingredients
- 4 Vegan Croissants (a couple of days old)
- 6 Beyond Meat Breakfast Sausage Patties (thawed)
- 1 cup chopped Onion
- 2/3 cup Shredded Vegan Cheddar Cheese
- 2 cups Plant Milk (such as oat milk)
- 3/4 cup Just Egg (liquid vegan egg substitute)
- 1 1/2 tsp fresh Thyme (chopped)
- 1 1/2 tsp fresh Sage (chopped)
- 1/8 tsp Nutmeg
- Salt and pepper to taste
- 1 tsp Oil
- 1 tsp Butter (plus more for greasing baking dish)
Preparation
Tear the vegan croissants into smallish pieces and place them in a large bowl.
Heat the oil and butter in a pan over medium-high heat. Sauté the onions with salt, pepper, and 1 tsp of thyme until translucent (about 3-5 minutes). Add 1 tsp of sage and continue cooking for a few more minutes.
Cut the sausage patties into pieces roughly the same size as the croissant pieces. Add them to the bowl with the croissant, along with the cooked onions and shredded cheese. Mix well and set aside.
Heat the plant milk on medium-low heat with the remaining thyme, sage, and nutmeg, just until warm. Remove from the stove and combine with the liquid vegan egg.
Grease an 8x10 baking dish and add the croissant mixture to it. Pour the milk-egg mixture over the entire dish. Let it sit for 10 minutes before baking.
Bake uncovered at 350°F (175°C) for 25-30 minutes or until golden brown. Allow it to cool for 10 minutes to finish setting before serving.
