From the author: My sweet tooth kicked in this week, so I whipped up a batch of this raspberry bread pudding goodness. Raspberries were on sale at the store for 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.
From Plant-Based on a Budget:
We love simple and comforting recipes and this Raspberry Bread Pudding is one that we truly enjoy. It’s one of those recipes that evoke memories of your grandmother's cooking, her way to make you feel loved and pampered. This sweet and tart berry bread pudding might be just what you need. Let’s dive right into it!
First of all, don’t worry about perfection. With this recipe, rustic is a goal. The delicious mix of spongy dough and caramelized berries is what it’s all about. Imagine it a bit like a blueberry cobbler, the messier the yummier it is. You can try using other berries but we highly recommend trying it with raspberries at least once since they have a special tartness that goes so well with the sweet dough. Also, if you’re hesitant about when it’s fully cooked, insert a toothpick in the center and see if it comes out dry. If it does, it’s time to take it out of the oven.
Once you have baked this red ruby goodness, it is time to think about toppings or add ons. One (amazing) choice is some creamy plant-based vanilla ice cream. The cold of the ice cream and the warmth of the pudding go so well together. Plus, the melting ice cream creates an incredible sauce with the juice of the raspberries which elevates this dessert to new heights. You can also top it with some vegetable-based whipped cream or simply chilled coconut cream. So good!
Photos by Alfonso Revilla
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