Cranberry Bread Pudding (Gluten-Free, Dairy-Free)

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

1. 1Grease a 1.5 quart casserole dish.
2. 2Layer 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. 3Prepare Liquid Mixture: In a bowl, beat the eggs with almond milk, coconut oil, sugar and vanilla extract until combined.
4. 4Soak: 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. 5Preheat: While the bread is almost done soaking up the liquids, preheat oven to 375F (190C) and adjust the rack to the middle position.
6. 6Bake 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. 7Serve and Enjoy!: Serve bread pudding warm.