High Fibre Vegan Raspberry Vanilla Bread Pudding
Ingredients
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This cozy, feel-good bake brings classic bread pudding comfort with a lighter, number conscious twist. Made with Carbonaut Bread and a creamy dairy-free custard, this version uses Just Egg for structure—so it bakes up perfectly set, tender, and sliceable every time. Lightly sweet with warm vanilla and cinnamon, and finished with bursts of tart raspberry, it’s perfect for breakfast, dessert, or easy make-ahead meals.
Ingredients
Directions
- Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.
- In a bowl, whisk together almond milk, yogurt, Just Egg, sweetener, vanilla, cinnamon, salt, and cornstarch until completely smooth.
- Add cubed bread to the custard mixture and gently press down to ensure all pieces are well coated. Let sit for 5-10 minutes to allow moisture to soak up.
- Transfer to baking dish and sprinkle raspberries evenly over top, lightly pressing a few into the mixture.
- Bake uncovered for 45–55 minutes, or until center is set and top is lightly golden.
- Let rest for at least 5-10 minutes—it will continue to firm up as it cools.
Tip: If browning too quickly, loosely tent with foil.
Nutritional Facts per Serving
- Calories: 181
- Net carbs: 5.4g
- Fiber: 17g
- Protein: 8g
- Fat: 7.5g
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