Vegan Bread Pudding
[Vegan]

For the Pudding:

1. For this recipe use day-old bread. If you are using fresh bread, it will easily fall apart when you mix it with the pudding and you don't want that.
2. Preheat the oven to 345 °F.
3. Cut the bread into 1.5-2 inch cubes.
4. Transfer the bread cubes into a casserole dish, that fits them and the pudding. Set aside for now.
5. Take a small pot and mix together the coconut milk, salt, sugar, vanilla and almond extract.
6. Put on medium/high heat and use a whisker to stir often.
7. In another bowl, mix together the milk and the corn starch. Use a whisk to combine well.
8. When the coconut mix starts to boil, pour in the milk-cornstarch mix while whisking constantly. It should only take a couple of seconds until the coconut milk archives pudding consistency. Take off the stove.
9. Pour the pudding over the bread cubes and carefully stir with a spoon until every bread cube is coated.
10. Transfer to the oven and bake for 45 minutes or until golden brown.

For the Topping:

1. Add butter, almonds and sugar to a medium pan. Put on medium/high heat.
2. When the sugar starts to caramelize, turn the heat down to medium.
3. Stir constantly so that the almonds don't burn.
4. When they are golden brown, take them off the stove. Put them on a paper towel and distribute evenly.
5. If you like, you can sprinkle some icing on top of the bread pudding.
6. When most of the oil from the almond slices is absorbed, sprinkle them over the baked bread pudding.
7. Store the bread pudding into an airtight container in the fridge and eat within 4 days.