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 Time 15minutes
Cook Time 30minutes
Total Time 45minutes
⅓cupof sugarfor filling
½cupof sugarfor bread
1Tablespoonof fresh lemon juice
2cupsof raspberries (fresh or frozen)
1cupof all-purpose flour
1 ¾teaspoonsof baking powder
½cupof plant-based milk (any variety)
½cupof vegan melted margarine
1teaspoonof vanilla extract
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.
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!