Bread and Butter Pudding

by Edward Daniel
Caption of Recipe: Bread and Butter Pudding. Image by Edward Daniel (c).

Bread and Butter Pudding, I love because of its lushness, richness and sumptuousness and yet it reminds me of my youth too.

Blanched almonds, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Recipe: Bread and Butter Pudding. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 75g sultanas, dried
  • ½ orange, juice
  • 400g bread, stale
  • 75g vegan butter
  • 75g almonds, blanched
  • small cinnamon stick
  • 3 to 4 saffron strands
  • 750ml filtered water
  • 75g raw unrefined sugar
  • 1.5 tsp agar agar
  • 1tsp vanilla extract
  • zest of half a lemon
  • freshly ground nutmeg
  • 75g apricots, chopped


  1. In a small bowl place the sultanas in orange juice and leave to soak for about 30 minutes.
  2. Preheat oven to gas mark 180 degrees Celsius or if convention oven to 160 degrees Celsius
  3. Cut the bread into slices. Butter the bread and leave to one side.
  4. In a high-speed blender, blend together the almonds, cinnamon stick, water, saffron and sugar. Place in a saucepan. Add the agar agar. Bring to the boil. Reduce heat and switch off the custard.
  5. Stir in the vanilla extract, lemon zest and nutmeg.
  6. Place the bread in a greased proof oven dish and sprinkle half the sultanas and apricots in between. Transfer the orange juice into the custard mixture.
  7. Drizzle the custard mixture over the bread and sprinkle the remaining sultanas and apricots.
  8. Cover the bread pudding with baking parchment. Cook for about 25 minutes.
  9. Remove from the oven and take off the parchment paper. Return to the oven for 10 minutes more. Remove when the bread starts to turns a lovely golden colour.
  10. Sprinkle warm.


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Anton 16 February 2021 - 00:59

What temperature do you bake this at? I don’t see it mentioned in the instructions.

Edward Daniel 16 February 2021 - 09:17

Hi Anton

Thanks for pointing this out – much appreciated… I have corrected the error and recipe. Hope it turns out well…



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