Raspberry Bread Pudding2012-06-24
- Yield : one 9x9 pan
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Total cost (minus sundries): $7
So, the last couple of weeks I shared with you my orange ginger tofu and sweet lime tofu with green beans. Good, solid healthy food. But my sweet tooth kicked in and here I am this week, whipping up a batch of this raspberry goodness.
They were on sale at the store, two cartons for $4 and I couldn’t pass up a deal on my favorite fruit. I also picked up a lemon and some apple sauce to supplement what I didn’t have at home, and ended up spending a little less than $7.
It’s pretty easy to make, it just takes a little bit of time, and goes great hot or room temperature.
Now you can watch the video here:
- 1/3 Cup Sugar, plus 1/2 Cup Sugar
- 1/4 Cup Water
- 1 Tbsp Fresh Lemon Juice
- 1 Tsp Cornstarch
- 2 Cups Raspberries (fresh or frozen)
- 1 Cup Flour
- 1 3/4 Tsp Baking Powder
- 1 Tsp Salt
- 1/4 Cup Applesauce
- 1/2 Cup Soy or Almond Milk
- 1/2 Cup Nondairy Margarine, Melted
- 1 Tsp Vanilla Extract
Preheat the oven to 375
stir together 1/3 cup sugar with water, lemon juice and cornstarch in a small saucepan. Stir in raspberries. bring to a brisk simmer, stirring, then adjust heat to keep at a low simmer, stirring occasionally, 3 minutes. Remove from heat.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
Whisk together applesauce, milk, margarine and vanilla in a large bowl. Then add flour mixture, whisking until just combined.
spoon batter into baking pan, spreading evenly. Pour raspberry mixture evenly over batter. Bake until a knife comes clean, 25 - 30 minutes.
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