Dec 29, 2016

Vanilla Bean Bread Pudding + Vegan Biscoff Sauce {recipe}

My husband and I celebrated our last Christmas Before Child (CBC) this year. We made every effort to do very little of anything. Next year, there will be a tiny human involved, so Lord only knows what the season will bring. Surely, there will be an ornament shortage on the bottom half of our Christmas tree and a “My First Christmas”onesie in the mix.

I spent my CBC in the kitchen, napping and reading before heading to the movie theatre to watch Disney’s Moana (amazing, BTW). We also discussed holiday traditions. You see, Tony and I don’t have any established traditions for Christmas. We could re-invent or re-create our childhood traditions – OR, we can make our own. We chose the latter.

Holiday Tradition #1
Dairy-free Vanilla Bean Bread Pudding
with Vegan Biscoff Sauce


Dairy-Free Vanilla Bean Bread Pudding


  • 1 roll of Annie’s Organic Crescent Rolls (8 crescent rolls)
  • 2  whole vanilla beans
  • 1 cup granulated sugar
  • 2 cups almond milk
  • 3 eggs
  • 3 tsp vanilla extract


  1. Bake crescent rolls (instructions on label), let cool
  2. Tear crescent rolls into bite size pieces, set aside
  3. In a large bowl, combine sugar, vanilla bean paste (split vanilla beans and scrape insides), almond milk, eggs and vanilla extract
  4. Stir in crescent rolls
  5. Transfer mixture to a greased 8×8 baking dish
  6. Bake for 45 minutes at 350 degrees, let cool
  7. Drizzle Vegan Biscoff Sauce over pudding and enjoy!

Vegan Biscoff Sauce


  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 4 TBSP Biscoff Cookie Butter


  1. Place coconut oil and maple syrup in a microwave safe bowl
  2. Heat for 30-60 seconds
  3. Whisk until smooth
  4. Add Biscoff Cookie Butter, whisk until desired consistency is achieved
  5. Enjoy!

What holiday traditions matter most to you?



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