Healthy, Vegan Kneaders Raspberry Bread Pudding
Simple, make ahead breakfast treat or dessert for Christmas breakfast or any special ocassion.
Servings Prep Time
6 15minutes
Cook Time Passive Time
40minutes 110minutes
Servings Prep Time
6 15minutes
Cook Time Passive Time
40minutes 110minutes
Ingredients
Vanilla Cashew Cream
Instructions
  1. Add cashews and pitted dates to water and allow to soak for 30 minutes if possible. If you don’t have time for soaking, blend for 30-45 seconds, allow to sit for 5 minutes and blend again. A high-powered blender should be able to produce smooth results. Add applesauce, maple syrup, cornstarch, vanilla, baking powder and sea salt to blender jar and blend for 5 seconds to combine.
  2. Pour sauce over bread cubes and stir to coat. If your bread is especially dry, soak for 30 minutes and stir every 10 minutes or so to ensure even moisture.
  3. Preheat oven to 375. While bread is soaking, rinse berries and mash slightly with jam. Taste and add additional jam if desired.
  4. Reserving 1/4 of bread mixture, add remaining bread to 8×8 pan. Spread evenly and top with berry mixture. Top with remaining bread and bake for 35-40 minutes at 375 or until top is browned and crispy.
Vanilla Cashew Cream
  1. While bread pudding is baking, combine all ingredients for cashew cream and blend in high-speed blender. Taste and blend again using additional water and/or sweetener to reach desired thickness.
Recipe Notes

In place of the cashews and water to soak the bread in, you can use regular or vanilla unsweetened plant-based milk.

You can substitute mashed banana for the applesauce, but it will take on a bit of a banana bread taste.

To make ahead, simply bake and allow to cool. Cover tightly with several layers of plastic wrap. 24 hours before serving, transfer from freezer to refrigerator. To serve, reheat in oven at 350 for approximately 25 minutes or until heated through. Make cashew cream while bread pudding reheats.