Vegan Cinnamon and Cardamom Bread and Butter Pudding

As I’m sat here in Pisa airport, after a busy week of catering at a yoga retreat I am really looking forward to getting back into my own kitchen and perhaps whipping up this Vegan Cinnamon and Cardamom Bread and Butter Pudding because it really is so simple and pretty much British comfort food down to a “T”.

This dessert is wholesome, hearty, packed with plant-based goodness and is refined sugar free. I’ve used simply sliced white bread from Baker Street who sponsored this recipe, as I find the thickness and flavour are great carriers for the spices and homemade custard to really create a delicious treat. That said, you can use any sliced bread you like, and this recipe will be just as great made with your favourite GF bread, too.

Bread and butter pudding wouldn’t usually be my dessert of choice in a restaurant as they can often be quite stodgy and rich – especially after a big meal. So, I was really excited to play around with a recipe which would feel nostalgic and deliver on the comfort-food-scale while not pushing you past the limit of fullness.

I think I’ve done it…

To add maximum flavour, I created a spiced butter blend of cinnamon, ginger and cardamom to spread onto the slices of bread and around the baking dish. Layer the falvoured bread slices with lots of lovely mixed fruits to ensure every mouthful is studded with a juicy fruit such as sultanas, cherries, cranberries and blueberries. Once the dessert is layered, I poured over a simple vegan homemade custard and that’s it! 

The custard is made from soya milk as I find the slightly sweeter neutral flavour works best especially when scented with vanilla extract, some caramel-like coconut sugar and a little water. To thicken the custard I used cornflour or arrowroot starch and have had success with both of these.

After a gentle bake, the house will smell delicious, inviting and cosy – perfect for this May Bank Holiday if you are having friends or family round. It is best served warm with custard, ice cream or yoghurt and a little fresh fruit and chopped nuts. Leftovers will still be delicious eaten cold or warmed back up in the oven. If you’re like me, then don’t be put off by the custard skin that forms in the oven – it still tastes great!

I hope you’ll love my nourishing and vegan take on the classic British dessert. This Vegan Cinnamon and Cardamom Bread and Butter Pudding is warmly spiced, studded with dried fruits, light and comforting and is a real crowd-pleasing after dinner treat. 

For more dessert inspiration, there is my Hazelnut Chocolate Mousse, Lemon and Pistachio Cheesecake or try serving my Apple and Hemp Muffins with custard!

Vegan Cinnamon and Cardamom Bread and Butter Pudding

• Servings: 4
• Time: 50 minutes
• Difficulty: easy
• Print

This Vegan Cinnamon and Cardamom Bread and Butter Pudding is warmly spiced, studded with dried fruits, light and comforting and is a real crowd-pleasing after dinner treat.

Ingredients

• 6 slices white bread
• 50g vegan margarine
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp ground cardamom
• 100g mixed dried fruits
• Soya Custard:
• 1 tsp vanilla essence
• 400ml soya milk
• 200ml water
• 3 tbsp cornflour or arrowroot starch
• 3 tbsp coconut sugar

Directions

1. Make the custard by adding all the ingredients to a medium saucepan, whisking until smooth and combined. Continue to warm and whisk for 5-7 minutes until glossy and thicker.
2. Mix the margarine with the spices in a small bowl until smooth and spread a little over the bottom of an ovenproof dish.
3. Slice the bread slices in half diagonally and spread with the remaining spiced margarine.
4. Layer the bread slices over the bottom of the pan, sprinkle over some the of the dried fruits, followed by another layer of bread and more fruit until all the bread and fruit have been used.
5. Pour the warm custard over the bread and dried fruits (depending on the size of your bread you may not need all the custard but do be generous!) and bake in the oven for 35-40 minutes until golden and crisp on the top.
6. Serve warm with any toppings e.g. custard, yoghurt or cream plus extra fruits and chopped nuts.

I hope you’ll love my take on the classic dessert, please do tag me in your Vegan Cinnamon and Cardamom Bread and Butter Pudding creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With bread and butter love x