Vegan Pains Au Chocolat & Orange Bread Pudding

Ingredients

Custard

2 cups/480ml Soy or Oat Cream

1 tsp Vanilla Bean Paste

1/2 cup Cornflour

1/2 cup/120ml Non Dairy Milk

5 tbs Icing Sugar

Blood Orange Dressing

5 Blood Oranges, peeled & cut into segments

Juice of 5 Blood Oranges

6 tbs Caster Sugar

1 Star Anise

To Serve

1 pack of La Boulangère Vegan Pains Au Chocolat

3 tbs Brown Sugar, for sprinkling

1 jar Orange Marmalade

Vegan Cream

First prepare the blood orange syrup. Add the orange segments, juice & sugar to a saucepan, then place it over a low heat. Allow the liquid to reduce by half until it is a syrup like consistency, this should take 20-25 minutes.
Meanwhile, spread a thin layer of marmalade on each pain au chocolat.
Lay one layer of pain au chocolate into the bottom of a medium sized baking dish.
Once the syrup is ready, set it aside & pre heat your oven to 180 degrees Celsius.
Meanwhile make the custard, add the cream & vanilla to a saucepan, then heat over a low heat.
Whisk together the cornflour with the non-dairy milk.
When the cream is hot, pour in the almond/cornflour mixture. Whisk the mix constantly for 3-4 minutes or until its thick & creamy.
Pour the majority of the custard over the first layer of pain au chocolat, followed by some of the orange syrup.
Lay the rest of the pain au chocolat on top then fill in any of the gap
Sprinkle over the brown sugar then place the pudding into the oven for 35 minutes.s with custard & syrup.
Once baked, leave the pudding stand for 15 minutes before serving with some vegan cream.