Kneaders Raspberry Bread Pudding [HEALTHY, VEGAN, MAKE AHEAD, CHRISTMAS BREAKFAST]

A few years back we had a cousin’s night at Kneaders, and ended up with 7 or 8 of their best desserts. We shared them all and I was shocked that my favorite was the raspberry bread pudding! I’d never really eaten a lot of bread pudding, or been drawn to it in anyway, but the warm mixture of gooey raspberries, moist bread with a vanilla cream sauce was magical. My husband and I had it again a time or two, but even eating half of it left me with that feeling of wanting to drink half a gallon of water to try to cleanse my system!

Fast forward a few years and I am experimenting with plant-based waffle recipes. We topped the waffles with berries and vanilla cashew cream and it was a flashback to Kneaders bread pudding! I have been stewing about how make this into a simple, festive, plant-based, make-ahead breakfast for holidays and other special occasions, and I am thrilled to share this vegan, plant-based bread pudding recipe with you today!

While certainly not something I’d recommend eating for breakfast every day, for special occasions it’s something I can enjoy and still feel good afterward. Using a hearty, whole-grain bread, cashew cream and dates and coconut sugar to sweeten, you are getting a lot of satisfying nutrition that still captures the amazing flavor combo of sticky bread, sweet berries and rich vanilla cream.

While it requires some hands-off time to soak the bread and bake in the oven, it requires very little effort to actually prepare and assemble. Even better, you can bake the bread pudding, cool and freeze, then simply pull out and reheat for Christmas morning or any other special occasion. It makes as good of a breakfast as it does a dessert! The Kneaders copycat recipes Ive seen call for at least 4 cups heavy cream and nearly 5 cups of sugar. Its no wonder I felt the need to wash out my system! 

I’ve tried it a number of ways, and the great news is that it tastes good every time! Here is my favorite version, but I’ve included a number of variations in the notes to make it work for you. 

Really the only issue I’ve encountered is occasionally having bread that still comes out especially . . . moist. If you want to be sure you’re bread is not still wet, then don’t use a larger than 8×8 cooking pan and cook for the recommended time or a bit longer. You can also cut back on the liquid slightly.

Print Recipe

Healthy, Vegan Kneaders Raspberry Bread Pudding

Simple, make ahead breakfast treat or dessert for Christmas breakfast or any special ocassion.

Prep Time

15 minutes

Cook Time

40 minutes

Passive Time

110 minutes

Servings

Ingredients

• 1 loaf crusty bread, whole grain if desired sliced or torn into 1 1/2 inch cubes (about 12 cups)
• 1 1/2 cup water
• 1/2 cup cashews preferably raw, and unsalted
• 4 medjool dates pitted
• 1 cup applesauce
• 1/4 cup maple syrup can also use coconut sugar
• 2 tsp cornstarch
• 2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 2 1/2 cups raspberries (9 oz, or 1.5 small packages) or any other fresh or frozen berries of your choice
• 1/4 cup strawberry jam I like the Costco variety. Use more or less to taste and depending on how tart your berries are

Vanilla Cashew Cream

• 1 cup raw unsalted cashews
• 1/2 cup water
• 2 TBSP pure maple syrup
• pinch fine sea salt
• 1 tsp vanilla extract

Prep Time 15 minutes Cook Time 40 minutes Passive Time 110 minutes Servings Ingredients 1 loaf crusty bread, whole grain if desired sliced or torn into 1 1/2 inch cubes (about 12 cups) 1 1/2 cup water 1/2 cup cashews preferably raw, and unsalted 4 medjool dates pitted 1 cup applesauce 1/4 cup maple syrup can also use coconut sugar 2 tsp cornstarch 2 tsp vanilla extract 1/2 tsp baking powder 1/4 tsp fine sea salt 2 1/2 cups raspberries (9 oz, or 1.5 small packages) or any other fresh or frozen berries of your choice 1/4 cup strawberry jam I like the Costco variety. Use more or less to taste and depending on how tart your berries are Vanilla Cashew Cream 1 cup raw unsalted cashews 1/2 cup water 2 TBSP pure maple syrup pinch fine sea salt 1 tsp vanilla extract

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 8x8 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.