CHOCOLATE RASPBERRY BREAD & BUTTER PUDDING.
REASONS TO MAKE:
- It's packed FULL of protein
- Perfect eaten hot OR cold
- Great way to use up stale bread
- It FOR SURE counts towards your 5 a day
Thanks to Laura from @fortheutterloveoffood for making this capturing it in such a beautiful photo.
INGREDIENTS:
- 120g Cashews
• 2 Ripe bananas
• 3tbsp Raw cacao
• 10 Stale bread slices
• 450ml Milk
• Vegan butter
• 100g Islands Dark Chocolate buttons
• 150g Fresh raspberries
• 2 Packs rasp choc brownie protein balls, chopped in half (optional)
GARNISH -
• Dairy free yoghurt
• Leftover custard
• Fresh rasps
• Islands Dark Chocolate Buttons
• 2 Packs rasp choc brownie protein balls, chopped in half (optional)
METHOD:
1. Soak your cashews in boiling water for 5 – 10 mins, then drain
2. Preheat an oven to 200oc
3. Blend the soaked cashews, bananas, raw cacao & milk together to form a smooth custard
4. Butter both sides of the bread slices & cut into 1/4s
5. Add 1/2 the custard mixture to the base of an ovenproof dish (30cm dia works well)
6. Add 1/2 of the buttered bread slices to the mixture & press down to soak. Top with 1/2 the choc buttons, rasps & protein balls
7. Add the remaining bread slices on top & press down.
8. Top with the remaining custard (or as much as you think is needed). Press down so everything is well soaked
9. Add the rest of the rasps, choc buttons & protein balls to the top to decorate
10. Bake in the oven for 20 mins until firm on top & even in colour
11. Top with any of the garnish & ENJOY hot or cold!