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Maple & Pecan Bread Custard sea salt & caramel

  • Servings8
  • 1. Caramel

Heat sugar in a saucepan, and allow sugar 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. Add the zest, pecans, and salt. Keeps in the fridge for up to a week.

  • 2. Whipped cream

Whip until medium peaks form. Keep chilled for serving.

  • 3. Bread Custard

Pre heat oven to 350 degrees. Using softened plant butter, lightly grease 8 oz. ceramic molds and refrigerate. 

Blend all 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 submerged.

Bake in the oven 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 side of whipped plant cream. 

This dish can be enjoyed warm or chilled.