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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