Raspberry Bread Pudding

  • 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


Step 1

Preheat the oven to 375

Step 2

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.

Step 3

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Step 4

Whisk together applesauce, milk, margarine and vanilla in a large bowl. Then add flour mixture, whisking until just combined.

Step 5

spoon batter into baking pan, spreading evenly. Pour raspberry mixture evenly over batter. Bake until a knife comes clean, 25 - 30 minutes.

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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Comments (3)

  1. posted by Gina on June 24, 2012

    Am I not seeing it? Or did you forget to type in how to make this yummy looking treat?

  2. posted by Toni on June 25, 2012

    Gina, thanks for letting us know! All better. 😉

  3. posted by Kerry on October 8, 2017

    Could you use different berries for this? I thought maybe mixed berries, or blackberries would be yummy.


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