Blackberry Almond Bread Pudding is a great way to use up day old bread and enjoy the sweet tartness of blackberries. Delicious served plain or with almonds and vegan ice cream.
![Blackberry Almond Bread pudding](https://unarosevegan.ca/wp-content/uploads/2022/06/20220602_120451-768x1024.jpg)
Bread and butter pudding is an easy to make, classic British recipe. It consists of day old bread, a creamy custard or milk sauce and added flavorings such as raisins, fruit and spices. I usually make mine plain, but as its spring and I had some blackberries, I decided to try adding them along with almonds to the pudding. It was a good idea as the result was amazing!
![Blackberry Almond Bread pudding 2](https://unarosevegan.ca/wp-content/uploads/2022/06/20220602_120446-edited-scaled-1-862x1024.jpg)
I served this blackberry and almond bread pudding with vegan vanilla ice cream but it would taste as good with vegan whip cream or a creamy custard sauce. It’s your choice. You can even eat it plain. Yum!
![Blackberry Almond Bread pudding plated](https://unarosevegan.ca/wp-content/uploads/2022/06/20220602_115851-795x1024.jpg)
Making Blackberry Bread and Butter Pudding
Blackberry almond bread pudding is very easy to make. It consists of only a few ingredients and most of them you will probably already have on hand. You begin by cutting up day old bread into small, bite sized pieces. Place them into a greased baking dish and set aside.
![Blackberry Almond Bread pudding ingredients](https://unarosevegan.ca/wp-content/uploads/2022/06/20220601_120738-828x1024.jpg)
Next, top the bread crumbs with almonds and the fresh blackberries, scattered evenly. Then, prepare the custard sauce and pour it evenly on top. You can tap the dish a couple of times to insure the custard covers all the bread crumbs.
![Baking Blackberry Almond Bread pudding](https://unarosevegan.ca/wp-content/uploads/2022/06/InCollage_20220608_131706507-1024x576.jpg)
Once prepared, place the bread pudding in the oven and bake it for 45-55 minutes. It’s done when the top is brown, bubbly and slightly caramelized. Test doneness with a knife inserted into the centre. It should be firm but slightly soft inside.
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When the bread pudding is done, sprinkle more almonds and a little sugar on top, and let cool slightly at room temperature. Serve while it’s still warm. Refrigerated leftovers taste great both cold and reheated.
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Fresh and comforting dessert
Finding those go to dessert recipes that both comforts us and bring us delight is always a good experience. This blackberry almond bread pudding recipe does that and so much more. It’s very delicious, and I plan on making it often.
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What makes it so memorable is the sweetness of the pudding with the slight tartness of the blackberries. The almonds are a perfect finishing touch. It tastes so good you can eat it plain and it freezes well so you can enjoy it at anytime.
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I made this is the early summer when it’s perfect for evening dinners under the summer sky or premade and served while camping or at the cottage. It can also be a warm and comforting fall and winter dessert, served with hot custard cream. Either way it’s a new comfort food classic and sure to be enjoyed by everyone at your table!
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More Classic Vegan Desserts
Gluten Free Orange and Lemon Cake
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Blackberry Almond Bread Pudding
Ingredients
- 4 1/2 cups bread cut into bite pieces
- 6 oz fresh blackberries
- 1 cup almonds slivers
- 4 cups unsweetened soy milk or any plant based milk
- 1/4 cup cup silken tofu
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar plus more for sprinkling
- 1/4 cup coconut sugar
- 1 teaspoon vanilla sugar or extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 9 baking dish and set aside.
- Cut the bread into small, bite sized pieces and place evenly in the baking dish.
- Top bread evenly with fresh blackberries and shivered almonds.
- Combine the soy milk, silken tofu, sugar, corn starch, coconut sugar, vanilla and cinnamon in a blender and blend until smooth.
- Pour milk mixture evenly over bread. Tap dish on counter a couple of times to insure all bread is covered by the custard .
- Place into the oven and bake for 45-55 minutes until bubbly, slightly browned on top and cooked through. Test with a knife inserted in the centre.
- Remove from oven and let cool slightly.
- Sprinkle lightly and evenly with sugar.
- Serve warm with vegan whipped cream, vegan ice cream or vegan custard.
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