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Gluten-Free Cranberry Orange Bread Pudding

Name: Gluten-Free Cranberry Orange Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: European-inspired
Ingredients: 6 cups gluten-free bread cubes (day-old, medium texture, about 10-12 slices); 1 cup fresh or frozen cranberries; 1 tablespoon grated orange zest (from 1 medium orange); 1 1/2 cups full-fat canned coconut milk; 3/4 cup unsweetened almond milk (or other dairy-free milk); 4 large eggs; 2/3 cup pure maple syrup; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 tablespoons coconut oil (melted), for greasing the baking dish

By Freeflourish Editorial TeamPublished May 12, 2026 | Updated Jul 7, 2026

European-inspired 60 mins glutenfreedairyfreeholidayclassicdessertfamilyfriendlycomfortfoodeasy

Gluten-Free Cranberry Orange Bread Pudding with measured ingredients, 60-minute timing, 8-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 45 min

Total 60 min

Servings 8

Difficulty easy

Cuisine European-inspired

Ingredients

Servings 8

6 cups gluten-free bread cubes (day-old, medium texture, about 10-12 slices)
1 cup fresh or frozen cranberries
1 tablespoon grated orange zest (from 1 medium orange)
1 1/2 cups full-fat canned coconut milk
3/4 cup unsweetened almond milk (or other dairy-free milk)
4 large eggs
2/3 cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons coconut oil (melted), for greasing the baking dish

FreeFlourish Gluten-Free Dairy-Free Cranberry Orange Bread Pudding ingredients

Instructions

Preheat your oven to 350 degrees F. Lightly grease a 9x9-inch baking dish with melted coconut oil.
Place the gluten-free bread cubes into a large mixing bowl. If the bread is not slightly stale, toast cubes lightly in the oven for 5 minutes to dry slightly.
In a medium bowl, whisk together the eggs, coconut milk, almond milk, maple syrup, vanilla extract, orange zest, cinnamon, nutmeg, and salt until fully combined.
Pour the custard mixture evenly over the bread cubes and cranberries. Gently stir to ensure the bread is saturated and cranberries are evenly distributed.
Let the mixture soak for 10 minutes at room temperature to allow the bread to absorb the custard thoroughly.
Transfer the soaked bread pudding mixture into the greased baking dish, spreading it out evenly.
Bake uncovered for 40-45 minutes until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
Remove from oven and let it cool for 10 minutes before serving. This pudding can be enjoyed warm or at room temperature.
Optional: Serve with a drizzle of dairy-free vanilla glaze or coconut whipped cream for an extra festive touch.