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!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings servings

Calories 264kcal

Author Jake

Ingredients

⅓ cup of sugar for filling
½ cup of sugar for bread
¼ cup of water
1 Tablespoon of fresh lemon juice
1 teaspoon of cornstarch
2 cups of raspberries (fresh or frozen)
1 cup of all-purpose flour
1 ¾ teaspoons of baking powder
1 teaspoon of salt
¼ cup of applesauce
½ cup of plant-based milk (any variety)
½ cup of vegan melted margarine
1 teaspoon of vanilla extract

Instructions

Preheat the oven to 375 degrees F.
In a saucepan over medium heat, whisk together ⅓ 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 ½ 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!

Nutrition