CHOCOLATE RASPBERRY BREAD & BUTTER PUDDING - LAURA

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!⁠





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