Crosstown x Max La Manna: Bread Pudding
SOURDOUGH | VEGANUARY | COLLABORATION
We’ve joined forces with no food waste chef and author Max La Manna to collaborate on creating a Bread Pudding, handcrafted from left-over vegan sourdough doughnuts.
For every Bread Pudding purchased, Max and ourselves are donating 15% to The Felix Project – a charity fighting hunger and food waste across London.
BREAD PUDDING FLAVOUR
Our vegan sourdough doughnuts are combined with macerated forced rhubarb and a homemade oat milk custard, topped with almond crumble and part-baked to golden perfection, ready to be popped in the oven at home and served alongside your favourite ice cream.
Each Bread Pudding comes part-baked by Crosstown’s team of bakery, ready to be popped in the oven at 180°C for 20 – 25 minutes by customers. Each tray generously serves 3 – 4 people, weighing 850g.
ABOUT MAX LA MANNA
Max La Manna is an American-born UK-based chef and an award-winning author. With over 1.2 million unique followers, Max spends his days creating and developing simple, delicious recipes that prevent food waste.
ABOUT THE FELIX PROJECT
The Felix Project is a London-based food redistribution charity set up in 2016. They believe in a vision where no-one in London goes hungry and good food is never wasted. And together, we believe we can win the fight against food waste and hunger in London.
The Bread Pudding is available to order for next-day delivery across Greater London and Cambridge.
View our allergen information here.
We’re accepting orders 24/7 for same-day delivery & pre-orders.