(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Grease a 9x12 baking dish with Country Crock Plant Butter.
In a large bowl, whisk together the eggs, Country Crock Plant Cream, maple syrup, vanilla extract, ground cinnamon, and salt until well combined.
*For an egg-free version, whisk together the plant milk with the cornstarch until thickened. Then, whisk this mixture with the Country Crock Plant Cream, maple syrup, vanilla, cinnamon, and salt.
Nestle half of the torn croissants into a single layer in the greased baking dish.
Pour half of the egg mixture over the croissants.
Dollop the strawberry preserves and Violife Original Creamy Vegan Cream Cheese evenly over the top. Sprinkle sliced rhubarb over top.
Top with remaining torn croissants and carefully pour or spoon the remaining egg mixture over top. Cover and chill for at least an hour or overnight.
Meanwhile, prepare the macerated strawberries. Mix together strawberries, sugar, and lemon juice in a small bowl. Cover and chill until ready to serve.
When ready to bake, pull the casserole out and allow it to warm up while the oven is preheating. This will ensure your casserole dish does not crack! Preheat the oven to 375°F.
Uncover the casserole and dot with Plant Butter cubes. Bake for 35-40 minutes. After the first 15 minutes, loosely cover with foil to prevent the croissants from over browning.
Take the casserole out of the oven, and allow it to rest on a cooling rack. Meanwhile, prepare the whipped Plant Cream. With a hand mixer, whisk together the chilled Plant Cream and powdered sugar in a medium bowl until stiff peaks form. For the best results, chill your bowl and beaters beforehand!
Pour the maple syrup over top of the warm casserole and dollop with macerated strawberries and whipped Plant Cream. Serve warm, with additional whipped Plant Cream and strawberries as desired.
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