Raspberry Bread Pudding

Get ready to try the best and easiest raspberry bread pudding ever! Bonus points if you serve it with some plant-based vanilla ice cream!


– 1/3 C of sugar for filling – 1/2 C of sugar for bread – 1/4 C of water – 1 Tbsp of fresh lemon juice – 1 tsp of cornstarch – 2 C of raspberries (fresh or frozen) – 1 C of all-purpose flour – 1 3/4 tsp of baking powder – 1 tsp of salt – 1/4 C of applesauce – 1/2 C of plant-based milk (any variety) – 1/2 C of vegan melted margarine – 1 tsp of vanilla extract

Preheat the oven to 375 degrees F. In a saucepan over medium heat, whisk together 1/3 cup sugar with water, lemon juice and cornstarch.

Stir in the raspberries. Bring to a simmer, stirring occasionally for about 3 minutes. Remove from heat.

In a medium bowl, whisk together the flour, baking powder, salt, and remaining 1/2 cup sugar.

In a large bowl, whisk together the applesauce, milk, margarine, and vanilla. Add the flour mixture, whisking until combined.

Spoon batter into an 8x8-inch baking pan, spreading evenly with a spatula. Pour the raspberry mixture evenly over batter. Bake for about 25 to 30 minutes, or until a toothpick comes out clean.