Spiced Bread & (Almond) Butter Pudding

Who needs (cow) butter when you have almond butter?

Light, yet rich and nutty, this pudding is balanced with fruity flavours of cranberry and amchoor.

Here, served with Ben&Jerry’s Coconutterly Caramel’d Non-Dairy ice cream.

OMG – delish!

Amchoor is a traditional Indian ingredient made from ground dried green mango. It adds a subtle sweet-tart fruitiness to this otherwise rich, nutty pudding. It’s sold in Asian supermarkets and some mainstream ones, too.


  • Half a small loaf bread, sliced (around 100g)
  • Around 60g (1/4-1/3 jar) LOVENUTTY white almond butter
  • 2-3 tbsp dried cranberries
  • 250ml milk
  • 1 tbsp white chia – ground to powder in a blender
  • 2 tbsp raw cane sugar (Jaggery) or light brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp amchoor
  • 1 tsp vanilla extract 
  • 1 tbsp cacao nibs
  • 2 tbsp blanched almonds


  1. Grease a small rectangular dish with coconut oil
  2. Cut each slice of bread diagonally and spread one side generously with almond butter.
  3. Stack upright in the dish, sprinkling cranberries inbetween the slices.
  4. In a small saucepan, gently heat the milk, sugar, spices and vanilla extract until the sugar is dissolved,
  5. Whisk in the ground chia and pour over the almond buttered bread.
  6. Sprinkle on cacao nibs and whole blanched almonds.
  7. Bake 25-30 mins.
  8. Serve with blueberry compote and coconut yoghurt or – my favourite – Ben&Jerry’s vegan ice cream…

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Spiced Bread & (Almond) Butter Pudding
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