This recipe is special. I set out to just take a break from emails and let my creativity flow. I didn’t set out to make any sort of recipe I just kind of let it happen. What a wonderful surprise! This is my Bread-Free Ooey Gooey Raspberry White Chocolate Bread Pudding Reicpe!
The recipe title says it all… This recipe is warm, gooey, sweet with a zing of freshness from the lemon and raspberries. I’m really proud of this recipe and can say I love the flavor!
I’ve given you two options on how to serve this recipe. The first option is what I like to call the lazy, hungry girl option lol. But, honestly the first option won’t look as pretty but if you’re not worried about esthetics go for it! The flavor is there just not the fanciness.
If you’re serving this recipe to guests I would suggest using the later option. There is nothing prettier than serving individual sized desserts.
I hope you make this recipe and enjoy it as much as I have!
This recipe is bread free, gluten free, grain free, high fiber, higher in protein, clean and ooey gooey goodness!
Raspberry White Chocolate Bread Pudding (Bread Free)
Prep time: 5 Minutes – Cook time: 45 Minutes – Total time: 50 Minutes
Yield: Makes 5 Servings
- 2 Cups Cooked Chickpeas (Drained)
- 1/3 Cup Ground Flax
- 10 Pitted Dates
- 1/4 Cup Shredded Coconut (Optional)
- 1/4 Cup Agave (Honey, Maple Syrup or Stevia)
- 2 Tbsp Lemon Zest (Approx. Zest of 1 Lemon)
- Juice of 1/2 Lemon
- 1/2 Cup Egg Whites
- 1 Tsp Vanilla Extract
- 1 Tsp Cinnamon
- 1/2 Tsp Baking Powder
- 1 1/2 Cups Raspberries (Fresh or Frozen)
- 1/2 Cup White Chocolate Chips
- Pre-heat your oven to 350F.
- Place all ingredients (excluding the White Chocolate Chips and about 1/2 Cup of the Raspberries) in your food processor and blend until smooth (stopping to scrape down the sides).
- Place in a bowl and fold in the white chocolate chips and remaining raspberries.
- Using a glass 8×8 baking dish spray with a healthy non-stick oil.
- Evenly pour batter into baking dish. Use a spatula to smooth out the top.
- Place in the oven and bake for 45 minutes.
- Remove from oven and let cool in dish for 10-15 minutes.
- Now we have two options – you can scoop this bread pudding out and serve it as-is topping it with our whipped coconut cream and raspberries OR (to give it the more bread-pudding-appearance) you can let the bread pudding completely cool (a few hours) then take it out of the pan cutting it into small 1 inch bread pieces.
- Then take those bread pieces and stack them in a ramekin or individual size spring-form pan.
- Press the bread down firmly and place them back in the oven on a low heat for 10 minutes.
- This will give the recipe the recognizable bread-pudding appearance and form these into warm individual servings.
- Before serving make sure to top with our whipped coconut cream and warmed raspberries.