This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
Bread halwa, the bread pudding of the East, the spectacularly economical and cardamom-spiced treat that’s totally rich and sweet, yet so completely homey. The dessert that O and I fight in public about when it’s served about our favorite Sunday Indian buffet…
You see, their bread halwa might just be one of our favorite desserts, ever, but they only make it occasionally. And when they do… it’s every man for himself. Our eyes are approximately 14 times bigger than our stomaches, so we load up our plates with the stuff–their version being positively drenched in ghee and totally covered in sugar–and groan a couple bites in. Bread, sugar, ghee, cardamom – doesn’t sound like it’ll take you out, does it? But oh man, that stuff can put you in a food coma for an afternoon!
That’s why, when the über-talented Meriem of Culinary Couture asked me to partake in her virtual Eid party, I knew I had to take on bread halwa, veganize it, and lighten it up a bit!
For those of you who don’t know, Eid marks the end of Ramadan, which is the month during which Muslims fast from sunrise to sunset. As you might imagine, after a month of fasting during the day, Eid is full of fun and rich desserts!
Though O and I aren’t necessarily Muslim, most of his family is. I’m fascinated by the culture of his father’s side of the family, as you might have seen by the touch of mendhi in our wedding photos! Whether you’re celebrating Eid or not, though, you should definitely celebrate something and make this vegan bread halwa! It’s an awesome way to use up a getting-stale loaf of bread, and you most likely have everything you need on hand, especially if you’re vegan (what, you don’t have a gallon of coconut oil in your pantry? ). It comes together pretty quickly and is simultaneously sweet and nutty, spiced and floral, satisfying but not too heavy.
Check out the other posts celebrating Eid with Meriem! I can’t think of a better way to end the month of Ramadan than with some of these awesome recipes.
- Algerian Almond Paste Fruits by Culinary Couture
- Moroccan Bisteeya by Club Narwhal
- Pistachio Orange Rice Pudding by A Clean Bake
- Bread Halwa by 40 Aprons
- Shahi Tukda/ Pakistani Saffron Bread Pudding by La Tour De Force
- Double Chocolate Baklava by The Sweet Tooth Life
- Soft and Chewy Tahini, Honey, and Almond Cookies by An Edible Mosaic
- Cashew Baklava Fingers by Wandering Spice
Vegan Bread Halwa
Ingredients
- 4 cups bread crumbs (about 7 slices), preferably whole wheat
- ⅓ cup coconut oil
- 1 ¼ cup almond milk
- ½ cup sugar (or about 1/3 cup agave nectar)
- ¼ teaspoon rose water
- ½ teaspoon ground cardamom
- 2 teaspoon coconut oil
- 2 teaspoons cashews
- 2 teaspoons raisins
- 1-2 tbsp cardamom pods
- 1-2 tbsp grated coconut
Instructions
- In a medium saucepan, melt the 2 teaspoons coconut oil over medium heat. Sauté the cashews until golden brown. Set aside. Add raisins and sauté until they puff up - do not burn or char, as they will taste bitter. Set aside. Wipe out the saucepan.
- Heat 1/3 cup coconut oil over medium heat until melted and then sauté bread crumbs on medium-low heat for about 7 - 10 minutes, or until beautifully browned. Spoon out onto a plate to cool.
- Meanwhile, heat the almond milk and sugar (or agave) in the saucepan and bring to a boil, boiling just long enough to dissolve the sugar. Stir in the breadcrumbs, rose water, and cardamom and reduce heat to low. Cover and let cook about 3 - 5 minutes.
- Once the breadcrumbs have completely absorbed the almond milk mixture, cook over medium, stirring constantly, until the mixture begins to pull away from the sides of the pan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Leave A Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Beautiful dish, Cheryl. I have had this (with carrots!) at my favorite Indian restaurant, but wasn’t entirely sure how to make it at home without, you know, going into diabetic shock 🙂
OK so I’m going to be that super-annoying person that asks: Do you think this would still work if I used gluten-free bread instead?
Ha! Not annoying at all. I bet it would – I honestly don’t have much experience with gluten-free bread, but it feels like a very forgiving, flexible recipe! LOVE carrot halwa, too – great inspiration for a future post, maybe with agave or something!
Consider me intrigued! Going by what you’re saying, I need to try this stat! Thanks so much for participating in my party!
Thanks Meriem! And thank you for asking me to participate – what fun!
its so hard to find good vegan recipes.. thanks for sharing this delicious halwa. i definitely will be recreating it in my kitchen!
Thanks Thalia! This would be a great winter dish for you, very comforting and homey. Your delicious hot chocolate post today tripped me up until I realized you’re down south! 🙂 think I might just crank up the AC and make it anyway… Mmmm
What an interesting flavor profile. I’ve been totally digging rose water lately, and this looks like it would be the perfect “exotic” dessert to make for a special occasion – and by special occasion I mean Tuesday night or the fact that we’re leaving for France next week… 🙂
Ahhh, I can’t believe you’re leaving NEXT WEEK! That’s so nuts. I’m jealous – some excitement! Though I’m not sure how much I’d love to deliver a baby in France.. ha! Will you come home for all of that? Their healthcare is amazing, and all you have to know to say is “j’attends un bébé” and then “le bébé arrive!!” haha
Oh this looks delicious! I have everything but the raisins in my kitchen already, I think I’ll try this soon. I’ve only had semolina halwa made with pistachios at one of my favorite middle eastern restaurants, but since I went vegan a few months ago I hadn’t ordered it since because of the dairy. Looking forward to trying this version!
You couldn’t definitely omit the raisins! I’ve actually never made semolina halwa but it appears I have to try it. Hope you like this!! 🙂
Eid Mubarack! Amazing photo’s! Can’t wait to make and try some of this!
Eid Mubarack honey! 😀
Cheryl, I love that you lightened up this beautiful bread pudding! What a wonderful dish for Eid (and I bet this would be oh so cozy on a cool autumn night :).
Thanks Amy! You’re definitely right, like I needed another reason to vigorously anticipate the weather cooling down! 🙂
This is really beautiful! What a great twist on halawa. Eid Mubarak!
Thanks Faith! Eid Mubarak!
Honestly, until now I had never even heard of a halva made from bread, but this looked as good as the one I’m familiar with (we make halva with semolina flour). Snd your photography is amazing, it is spot on since it doesn’t overshadow the dish!
Thanks Aiza! We were a bit weirded out by the concept at first, too. But once we tried it we became serious believers. I’ve made almond halwa before to serve with poori, but that’s it. I’d love to try it with semolina!