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!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Servings: 8servings
Calories: 264kcal
Author: Jake
Ingredients
1/3cupof sugarfor filling
1/2cupof sugarfor bread
1/4cupof water
1Tablespoonof fresh lemon juice
1teaspoonof cornstarch
2cupsof raspberries (fresh or frozen)
1cupof all-purpose flour
1 3/4teaspoonsof baking powder
1teaspoonof salt
1/4cupof applesauce
1/2cupof plant-based milk (any variety)
1/2cupof vegan melted margarine
1teaspoonof vanilla extract
Instructions
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.
Notes
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!