This cranberry bread pudding is rich, creamy and delicious, and studded with fresh tart cranberries. When eaten freshly baked and warm, this gorgeous dessert fills you up immensely. Perfect for enjoying with family and friends during Thanksgiving, Christmas or anytime during the festive holiday season. Also gluten-free and dairy-free, but nobody will know!
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A Time of Celebration
Now that Thanksgiving and Christmas are almost here, I can’t help but feel the burst of festivity in the air.
In my book, nothing sings of celebration more than feasting on good food and sweet treats such our crustless pumpkin pie, the perfect pecan pie and this amazingly good cranberry bread pudding, of course.
What is Bread Pudding?
Bread pudding, if you’ve never tried or made it before, is basically a bread-based dessert that’s popular in many different cuisines.
As a general rule of thumb, the main ingredients of bread pudding include stale bread, eggs or cream, eggs, and some form of fat such as butter. Additional ingredients also depend on whether the bread pudding is savory or sweet. The bread is normally soaked in the liquids before being baked.
Why This Recipe Works:
In today’s recipe, we’re using cranberries because of their vibrant red color which is perfect for the holiday season! I love fresh cranberries and try to use them whenever they’re available, and love making this 20-minute homemade cranberry sauce and this cranberry walnut pie. So naturally, we’ve got to use cranberries for this gluten-free bread pudding too!
All you need for this recipe is a handful of ingredients, just 15 minutes of hands-on prep time, and then you can let the oven do the rest of the work!
Best yet, while most bread puddings then to use butter and heavy cream and dairy milk, I’ve made this dairy-free but using almond milk and coconut oil instead. I’ve also used gluten-free bread so this is completely gluten-free. This means that even your guests who have gluten allergies or lactose intolerances can enjoy this without worry, and without giving up their serving of decadent dessert!
Ingredients You’ll Need + Notes/Substitutions:
- Gluten-Free Bread: I like to use our favorite soft fluffy gluten-free bread to make this gluten-free bread pudding, but feel free to use store bought gluten-free bread is it’s more convenient for you! You can also use normal bread if you are not allergic to gluten. Make sure to use stale bread, or to let the bread cubes dry out for a few days as you’ll need to bread to be dry enough to absorb the liquids.
- Cranberries: I always like using fresh cranberries if they are available during the festive season, but if you don’t have access to fresh cranberries where you are, you can also used 1 cup of dried unsweetened cranberries instead. To rehydrate the dried cranberries, you can soak them in very hot water and let it stand for 20 minutes. Alternatively, you can cover the dried cranberries with water in a microwave-safe bowl and microwave on high for 30 to 60 seconds, then let stand for 5 minutes.
- Eggs: Using eggs in this recipe helps to give it flavor, color, moisture, and a creamy custard-ness. I personally have not made this without eggs, so I don’t know how it would turn out with an egg-replacer.
- Almond Milk: I love using my 5-minute homemade almond milk for this recipe, but you can also use other non-dairy milk of choice, such as cashew milk, coconut milk, sunflower seed milk, or soy milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk.
- Coconut Oil: I always prefer to use refined coconut oil for cooking and baking, because it has a more neutral taste, as opposed to extra virgin coconut oil which has a stronger coconut taste. Feel free to use whichever you prefer, or whichever you have on hand. Alternatively you can also use vegan butter, or if you are not lactose-intolerant, you can also use dairy butter.
- Sugar: I used normal white sugar in this case, but you can also use light brown or dark brown sugar. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar substitute that has zero glycemic index).
- Vanilla Extract: I like using pure vanilla extract as it imparts a delicious flavor to this cranberry bread pudding. However, if you are not keen on the taste of vanilla or don’t happen to have it on hand, feel free to leave it out.
How to Make this Bread Pudding:
1. Grease
Grease a 1.5 quart casserole dish. Alternatively you can also use a large cast iron skillet.
2. Layer Bread Cubes and Cranberries
Place half of the bread cubes in a single layer, topped by half the cranberries, repeating with the remaining bread cubes and cranberries.
3. Prepare Liquid Mixture:
Place half of the bread cubes in a single layer, topped by half the cranberries, repeating with the remaining bread cubes and cranberries.
4. Soak
Pour liquid mixture over the bread cubes and cranberries in the casserole dish, and let sit for at least 30 minutes to allow bread to absorb the mixture.
5. Preheat
While the bread is almost done soaking up the liquids, preheat oven to 375F (190C) and adjust the rack to the middle position.
6. Bake
Bake for 65 to 75 minutes or until knife inserted in center comes out clean (if top is getting too browned, place a piece of aluminium foil on top) for the last 20 minutes.
7. Serve and Enjoy!
Serve bread pudding warm or room temperature. However you like it, it’s still going to taste good!
Helpful Tips/Tricks:
- Tent with Aluminium Foil: Halfway through the baking time, check to see if the top of the bread pudding is getting too brown. If so, place a piece of aluminium foil (shiny side up) to prevent the top from burning.
- Substitute Cranberries with Other Fruits: If you want to make this bread pudding when cranberries are not in season, or simply wish to make this with other fruits, feel freeze to replace the cranberries with cut strawberries, blueberries, raspberries, or other fruits of choice. You can also add dried nuts if you like. Play around and use this as base recipe to make your own version!
Recipe FAQs:
If not eating this immediately, cover the dish with aluminium foil or plastic wrap once it has fully cooled, or if you prefer, you can transfer the bread pudding to an airtight container and store it in the fridge for 4-5 days. Before eating, heat it up in the microwave or oven until warm.
Yes you can! Make sure to let the dish cool fully, before covering it tightly with plastic wrap (just make sure the dish you’re using is freezer safe). Alternatively, transfer the gluten-free bread pudding to a freezer-safe container and then freeze for up to 2 to 3 months. Let the bread pudding thaw overnight in the refrigerator, then heat it up in the microwave or oven until warm before serving.
Depending on how you like it, you can either serve it warm, room temperature or cold. I personally prefer it warm, especially since I tend to eat this gluten-free bread pudding in the colder seasons, but it is totally a matter of choice! You can also ask your guests if the prefer it warm or cold. If everyone prefers it warm, you can serve it directly from the oven!
Other Cranberry Recipes:
Holiday Desserts to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintCranberry Bread Pudding (Gluten-Free, Dairy-Free)
- Total Time: 2 hours
- Yield: 8 portions 1x
- Diet: Gluten Free
Description
This cranberry bread pudding is rich, creamy and delicious, and studded with fresh tart cranberries. When eaten freshly baked and warm, this gorgeous dessert fills you up immensely. Perfect for enjoying with family and friends during Thanksgiving, Christmas or anytime during the festive holiday season. Also gluten-free and dairy-free, but nobody will know!
Ingredients
- 6 cups gluten-free bread cubes (crust removed, stale and cubed)
- 1 1/2 cups fresh cranberries
- 5 eggs
- 2 1/2 cups almond milk
- 1/2 cup coconut oil, melted
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
Instructions
- Grease: Grease a 1.5 quart casserole dish.
- Layer Bread Cubes and Cranberries: Place half of the bread cubes in a single layer, topped by half the cranberries, repeating with the remaining bread cubes and cranberries.
- Prepare Liquid Mixture: In a bowl, beat the eggs with almond milk, coconut oil, sugar and vanilla extract until combined.
- Soak: Pour liquid mixture over the bread cubes and cranberries in the casserole dish, and let sit for at least 30 minutes to allow bread to absorb the mixture.
- Preheat: While the bread is almost done soaking up the liquids, preheat oven to 375F (190C) and adjust the rack to the middle position.
- Bake: Bake for 65 to 75 minutes or until knife inserted in center comes out clean (if top is getting too browned, place a piece of aluminium foil on top) for the last 20 minutes.
- Serve and Enjoy! Serve bread pudding warm.
Notes
Gluten-Free Bread: I like to use our favorite soft fluffy gluten-free bread to make this cranberry bread pudding, but feel free to use store bought gluten-free bread is it’s more convenient for you! You can also use normal bread if you are not allergic to gluten. Make sure to use stale bread, or to let the bread cubes dry out for a few days as you’ll need to bread to be dry enough to absorb the liquids.
Cranberries: I always like using fresh cranberries if they are available during the festive season, but if you don’t have access to fresh cranberries where you are, you can also used 1 cup of dried unsweetened cranberries instead. To rehydrate the dried cranberries, you can soak them in very hot water and let it stand for 20 minutes. Alternatively, you can cover the dried cranberries with water in a microwave-safe bowl and microwave on high for 30 to 60 seconds, then let stand for 5 minutes.
Eggs: Using eggs in this recipe helps to give it flavor, color, moisture, and a creamy custard-ness. I personally have not made this without eggs, so I don’t know how it would turn out with an egg-replacer.
Almond Milk: I love using my 5-minute homemade almond milk for this recipe, but you can also use other non-dairy milk of choice, such as cashew milk, coconut milk, sunflower seed milk, or soy milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk.
Coconut Oil: I always prefer to use refined coconut oil for cooking and baking, because it has a more neutral taste, as opposed to extra virgin coconut oil which has a stronger coconut taste. Feel free to use whichever you prefer, or whichever you have on hand. Alternatively you can also use vegan butter, or if you are not lactose-intolerant, you can also use dairy butter.
Sugar: I used normal white sugar in this case, but you can also use light brown or dark brown sugar. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar substitute that has zero glycemic index).
Vanilla Extract: I like using pure vanilla extract as it imparts a delicious flavor to this cranberry bread pudding. However, if you are not keen on the taste of vanilla or don’t happen to have it on hand, feel free to leave it out.
Casserole Dish: I like using a casserole dish because it’s can be easily stored in the fridge if I prepare it in advance and is also pretty enough to serve directly on the table. Alternatively, you can also use a large cast iron skillet.
Storing: If not eating immediately, cover the dish with aluminium foil or plastic wrap once it has fully cooled, or if you prefer, transfer the pudding to an airtight container and then store in the fridge for 4 to 5 days. Before eating, heat it up in the microwave or oven until warm.
Freezing: To freeze, let the dish cool fully, before covering it tightly with plastic wrap (make sure the dish you’re using is freezer-safe, if not transfer the bread pudding to a freezer-safe container) and then freeze for up to 2 to 3 months. Before eating, let it thaw completely in the refrigerator overnight and then heat it up in the microwave or oven until warm.
Adapted from: Taste of Home
This recipe was originally published in December 2015, but has since been republished with clearer notes and edited to make it dairy-free.
- Prep Time: 15 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Grace Lim says
Good morning Felicia 🙂
How time flies and again the festive season is just around the corner as we entr into December in less than 2 weeks!
Your cranberry bread pudding will definitely be a welcome dish for this festive season!
Stay healthy and God Bless!
Mum
Felicia Lim says
Hi Mummy, still can’t quite believe how quickly the year has passed and that 2020 is about to come to an end! Take care, love you too!
Carolyn says
A very belated Merry Christmas and a Happy New Year to you Felicia and Juan!
This recipe looks absolutely amazing! I love bread pudding and I love cranberries and my choice is gluten-free so all these combined into this wonderful dish makes me feel really happy right now; cause I know I will want to try this and hopefully share with friends during the holidays next year. I just love your recipes so much, Thank you ~
May you have a blessed year ahead!
Love, Carolyn
felicia | Dish by Dish says
Have a very wonderful and blessed 2016 too! 🙂 So glad you find this cranberry bread pudding a possible option for your next Holidays season!
Grace Lim says
Hi Felicia.
Merry Christmas and a Joyous New New Year !
What a wonderful dessert dish to spend Christmas festivity with family and friends. Thanks for the recipe 🙂
Yes, we greatly missed you here in SG! Trust that your Christmas with Juan in NY gives you a different but wonderful Christmas joy in the WINTER season which cannot be experienced here in SG.
MERRY CHRISTMAS!!
With love and sunshine from
Mum and all at home
Peter @ Feed Your Soul Too says
Looks great. Love the use of cranberries. So festive.
felicia | Dish by Dish says
Thanks Peter! Happy Holidays to you!
Nicole says
This bread pudding sounds absolutely wonderful! What a great idea for Christmas 🙂
felicia | Dish by Dish says
Thanks Nicole!! Merry Christmas & Happy New Year! 🙂
Debi @ Life Currents says
What a festive twist on a great traditional dessert! I love it!
felicia | Dish by Dish says
Thanks Debi! Glad you liked it!