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.