This cranberry bread pudding is rich, creamy and studded with fresh tart cranberries. Served warm, it makes a satisfying dessert for Thanksgiving, Christmas or any holiday gathering. It’s prepared with gluten-free bread and dairy-free ingredients, so guests with gluten or lactose sensitivities can enjoy it too.
A Time of Celebration
The holidays are the perfect time to share comforting desserts with family and friends. This cranberry bread pudding brings bright color and tartness from fresh cranberries to a smooth, custardy base — a simple but memorable addition to any festive table.
What is Bread Pudding?
Bread pudding is a classic dessert made by soaking bread in a rich custard and baking it until set. Typical ingredients include bread, eggs, milk or cream, and a fat such as butter or oil. Sweet versions often include sugar, fruit, spices or nuts, while savory versions use herbs and cheese.
Why This Recipe Works
This version uses fresh cranberries for color and tart flavor, almond milk and coconut oil to keep it dairy-free, and gluten-free bread so it’s suitable for those avoiding gluten. It requires only a few ingredients and minimal hands-on time. The bread soaks in the custard, creating a creamy interior and a lightly golden top after baking.
Ingredients You’ll Need + Notes/Substitutions:
- Gluten-Free Bread: Use soft, stale gluten-free bread cut into cubes. If you don’t need it to be gluten-free, regular stale bread works just as well. Drying the bread for a day or two helps it absorb the custard.
- Cranberries: Fresh cranberries are ideal for the bright, tart flavor. If fresh aren’t available, use 1 cup dried unsweetened cranberries rehydrated in hot water for 20 minutes or briefly microwaved and rested.
- Eggs: Eggs provide structure and create the custardy texture. This recipe has not been tested with egg replacers.
- Almond Milk: Use almond milk or another non-dairy milk such as cashew, coconut, sunflower seed or soy. Regular dairy milk can be used if preferred.
- Coconut Oil: Refined coconut oil has a mild flavor; use extra virgin if you like a coconut note. Vegan or dairy butter can be substituted when not avoiding dairy.
- Sugar: Granulated sugar works well; light or dark brown sugar can be used for a deeper flavor. For a low-glycemic alternative, substitute a 1:1 monkfruit or erythritol blend.
- Vanilla Extract: Pure vanilla enhances the custard. It can be omitted if desired.
How to Make this Bread Pudding
1. Grease
Grease a 1.5-quart casserole dish or a large cast-iron skillet to prevent sticking.
2. Layer Bread Cubes and Cranberries
Arrange half the bread cubes in an even layer, sprinkle half the cranberries over them, then repeat with the remaining bread and cranberries.
3. Prepare Liquid Mixture
In a bowl, whisk the eggs with almond milk, melted coconut oil, sugar and vanilla extract until combined.
4. Soak
Pour the custard evenly over the bread and cranberries. Let the mixture sit for at least 30 minutes so the bread absorbs the liquid.
5. Preheat
Preheat the oven to 375°F (190°C) and position the rack in the middle.
6. Bake
Bake for 65 to 75 minutes, or until a knife inserted in the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 20 minutes.
7. Serve and Enjoy!
Serve warm or at room temperature. Leftovers reheat well in the oven or microwave.
Helpful Tips & Tricks
- Tent with Foil: If the top browns too much during baking, cover loosely with foil shiny side up to protect it.
- Swap the Fruit: When cranberries are out of season, substitute strawberries, blueberries, raspberries or a mix of dried fruits and nuts to make variations.
Recipe FAQs
Once cooled, cover the dish tightly with foil or transfer portions to an airtight container and refrigerate for up to 4–5 days. Reheat in the microwave or oven until warmed through before serving.
Yes. Let the pudding cool completely, then wrap it tightly or transfer to a freezer-safe container and freeze for 2–3 months. Thaw overnight in the refrigerator and reheat before serving.
Bread pudding can be enjoyed warm, at room temperature or cold. Warm is preferred by many, especially in colder months, but serve however you and your guests prefer.
Other Cranberry Recipes
- 20-Minute Homemade Cranberry Sauce (Gluten-Free, Vegan)
- Cranberry Walnut Pie (Gluten-Free)
Holiday Desserts to Enjoy
-
Creamy Strawberry Chia Pudding (Gluten-Free, Vegan)
-
Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
-
Coconut Milk Chia Pudding (Gluten-Free, Vegan)
-
Almond Flour Oatmeal Cookies (Gluten-Free, Dairy-Free)
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Cranberry Bread Pudding (Gluten-Free, Dairy-Free)
- Author: felicia | Dish by Dish
- Total Time: 2 hours
- Yield: 8 portions
- Diet: Gluten Free
Ingredients
- 6 cups gluten-free bread cubes (crust removed, stale)
- 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: Place half the bread cubes in a single layer and top with half the cranberries; repeat with remaining bread and cranberries.
- Mix: Whisk eggs with almond milk, melted coconut oil, sugar and vanilla until combined.
- Soak: Pour the mixture over the bread and cranberries and let sit at least 30 minutes to absorb.
- Preheat: Preheat oven to 375°F (190°C).
- Bake: Bake 65–75 minutes until a knife comes out clean; tent with foil if the top browns too fast.
- Serve: Serve warm or at room temperature.
Notes
Bread: Use stale or dried bread so it soaks up the custard properly.
Cranberries: Fresh gives the best texture; rehydrate dried cranberries if needed.
Milk & Fat: Non-dairy milks and coconut oil keep the pudding dairy-free; swap for dairy milk and butter if preferred.
Storage: Refrigerate covered for 4–5 days. Reheat before serving.
Freezing: Freeze cooled pudding in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 15 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
