Strawberry Rhubarb Croissant Casserole

Name: Strawberry Rhubarb Croissant Casserole
Ingredients: 8-10 large vegan croissants, torn into thirds; 6 large eggs (see below for egg substitution); 1 1/2 cups Country Crock® Plant Cream; 2 tablespoons pure maple syrup (plus additional for serving); 1 tablespoon vanilla extract; 1/2 tablespoon ground cinnamon; 1/2 teaspoon kosher salt; 1/2 cup strawberry preserves; 6 ounces Violife© Original Creamy Vegan Cream Cheese, room temperature; 1 stalk rhubarb, sliced ¼-1/2 inch thick (about 1 cup); 6 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil cut into ½-inch cubes; 1/2 cup plant milk (such as oat, or almond); 3 tablespoons cornstarch; 2 cups fresh strawberries; 1 tablespoon granulated sugar; 1 teaspoon lemon juice; 1 cup Country Crock® Plant Cream, chilled; 3 tablespoons powdered sugar

www.countrycrock.com

Delicious Strawberry Rhubarb Croissant Casserole with vegan cream cheese and heavy whipping cream. Perfect for special occasions, serves 8. Ready in 1 hr 55 min. Sign up for free recipes now!

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Ingredients

8-10 large vegan croissants, torn into thirds
6 large eggs (see below for egg substitution)
1 1/2 cups Country Crock® Plant Cream
2 tablespoons pure maple syrup (plus additional for serving)
1 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup strawberry preserves
1 stalk rhubarb, sliced ¼-1/2 inch thick (about 1 cup)
6 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil cut into ½-inch cubes
1/2 cup plant milk (such as oat, or almond)
3 tablespoons cornstarch
2 cups fresh strawberries
1 tablespoon granulated sugar
1 teaspoon lemon juice
1 cup Country Crock® Plant Cream, chilled
3 tablespoons powdered sugar