Almond Bread and A Caramel Bread Pudding

This gorgeous bread was discovered when catching up with a good friend and Paul Hollywood fan. I’ve always been keen on baking a loaf and the availability of fresh yeast in my area has reignited that passion. I, too, am almond mad. I use them wherever I can and dreadfully miss almond fingers and croissants which I am yet to have found a vegan recipe.

Sitting at the kitchen table flicking through baking bibles, there I saw PH’s Almond bread. Snapped on the camera phone and here it is baked and everything I imagined it to be.

I simply subbed vegan spread for butter and almond milk for the cows milk.

It’s soft, nutty, just sweet and with a taste and fragrance reminiscent of fresh pastries and croissants.

It’s delicious warm with fruity red raspberry jam, and after 2 days, is wonderful in the bread pudding below.


It may not please the purists bound by the egg rich versions, but for us vegans, this will comfort and warm and nurture on a chilly autumnal evening.

That said, I noticed Mat sneaked a few helpings – it can’t be that non-vegan unfriendly…


  • About 4 cups old almond bread
  • 3 cups non-dairy milk
  • 3/4 cup sugar
  • 1 tbsp good vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup dried fruit

Pre-heat the oven to 180c/350f/gas mark 4

Put the bread into a 9 inch square baking pan or large casserole dish of your choice. Stir the remaining ingredients together in a separate bowl and pour over the bread. Stir to mix.

Bake for 45 minutes to an hour until crisp and golden on top and almost firm in the centre. It will be gooey in the middle.

Caramel sauce:

175ml/3/4 cup brown sugar and boiling water

4 tbsp margarine

Stir all the ingredients together until meted and glossy, add a pinch of salt and a creamer if you like. Serve just a small amount over the pudding.

Adapted from

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