22 May Vegan Apple Cinnamon Raisin Breadless Pudding + Ice Cream (low-fat, gluten-free, date-sweetened)
Reporting live from my kitchen in Los Angeles, I have breaking news! It has been done, a BREADLESS bread pudding. I repeat, a BREADLESS bread pudding is now on your list of recipes to make…haha but really, this is too good to be true. Keep on reading, and you’ll realize that you need this in your life, like right now. 
This isn’t just any old bread pudding, this is bread pudding is….
- Vegan (duh!)
- BREADLESS (yeah dude, breadless)
- Gluten-free
- Refined-sugar free
- Low in fat
- Made from nothing but plants <3
- Guilt-free
- Soy, nut AND seed-free
- What you need in your tummy, STAT.
I decided to make a bread pudding recipe based on a bread pudding recipe my cousin makes every year for Christmas. Nothing against her, but the thought of eggs, heavy cream, refined sugar, bread…I can’t. That just does not sit well with me, or any of our tummies! I took it upon myself to create a much healthier alternative to her recipe, and I think I have done it.
The secret ingredient in this recipe to replace the bread? EGGPLANT!
I know what you’re saying, what the… haha right? That’s what I said when I came across this idea! I thought it was too good to be true. The eggplant absorbs the sweet flavors SO WELL and has the perfect texture for a bread pudding. I also added in some apples because I love baked apples, and I think that all of this together was a home run. A + + + 😉
I hope that you can try this recipe out, and share it with your families! I love bringing healthy vegan alternatives to gatherings, and show everyone that you can in fact enjoy delicious and decadent desserts without having to ingest ingredients that are not good for our bodies, our environment, and our animals friends.
This recipe can be served warm or cold, but I prefer it warm with a cold scoop of ice cream. It makes me feel warm and cozy! This ice cream only requires 1 ingredient, is fat-free, and oh my goodness, it’s delicious.
Don’t like bananas? I’m sorry to hear that! Fear not, I also have a recipe for The Best Raw Vanilla Ice Cream if you want to try that one out in it’s place!
Shoutout to the homies, medjool dates, for making this recipe happen. I couldn’t do it without you guys.
Medjool dates have got to be my absolute FAVORITE natural sweetener. To me, they taste just like caramel, and are always so perfect to use in desserts. On the top right of this photo, I’ve got some honey dates! These were in their own separate box, but I added them to the mix to save counter space. They are equally as delicious, but for this recipe I stuck with 1 variety of dates.
If you are interested in other recipes using dates, check these out:
- Date-Sweetened Candied Sweet Potatoes (or Yams)
- Healthy 3 Ingredient Date & Almond Chocolates for a Vegan Easter
- Strawberry Dateorade + Fresh Blueberries (hclf, raw till 4)
- 3 Ingredient Raw Vegan Cinnamon Rolls (low-fat, gluten-free)
Aaaand here was breakfast the day after I made this recipe. Hey, this was a guilt-free dessert, how could I not? This time, I added some fresh berries, and a tablespoon of cacao into my ice cream. YUM!
Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!
PrintVegan Apple Cinnamon Raisin Breadless Pudding + Ice Cream (low-fat, gluten-free, date-sweetened)
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 3-4
Ingredients
Bread Pudding
- 2 1/2 cups diced eggplant, peeled (I used 1 1/2 medium)
- 1 1/4 cup dicedapples
- 1/4 cup unsweetened applesauce
- 3 cups almond milk
- 8 large dates
- 1/2 cup raisins
- 1/2 teaspoon vanilla powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Ice Cream
- 5 frozen bananas, chopped
Instructions
- Preheat oven to 350 degrees F and get a glass baking dish ready (mine was 12″x8″).
- Peel the eggplant (and apple if you’d like, I did not).
- Cut eggplant and apples into 1 inch pieces and place in an 8 inch square baking pan.
- Bake for 15 minutes, then remove and drain any liquid.
- Blend together all of the remaining ingredients except for the raisins. Pour over eggplant and apples, add in the raisins, then push down the filling a bit (and mix if needed) to make sure it is all covered in the liquid.
- Place into the oven and bake for 45 minutes.
- While baking, make the banana ice cream by placing the bananas into the food processor and running until fluffy, stopping to scrape down the sides as needed. Place into the freezer to harden for scooping.
- Remove the pudding from oven and cool a bit, then serve with a scoop (or two) of banana ice cream.
- Can keep in the refrigerator, covered or better yet in a sealed container, for 4 days.
Mercedes
Posted at 09:41h, 23 Mayi can’t believe how amazing this recipe is. I never would have thought of using eggplant in a dish like this but I can see how it would work now you have shown us. I have put eggplant on my shopping list this week
★★★★★
Jasmine Briones
Posted at 18:39h, 23 MayThank you so much, I’m excited for you to try this! <3
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