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Gluten-Free Cranberry Orange Bread Pudding

By Freeflourish Editorial TeamPublished May 12, 2026 | Updated Oct 3, 2026
European-inspired 80 mins glutenfreedairyfreeholidayclassicdessertfamilyfriendlycomfortfoodeasy

Gluten-free bread soaks in an egg custard made with coconut milk, almond milk, maple syrup and orange zest. Cranberries add tartness. The estimated 80 minutes includes a 10-minute soak and 10-minute cooling period; allow five extra minutes if toasting fresh bread.

Gluten-Free Cranberry Orange Bread Pudding
Prep 15 min
Cook 45 min
Total 80 min
Servings 8
Difficulty easy
Cuisine European-inspired

Recipe Details

Prep15 min
Cook45 min
Total80 min
Servings8
Difficultyeasy
CuisineEuropean-inspired
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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
FreeFlourish Gluten-Free Dairy-Free Cranberry Orange Bread Pudding ingredients

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9x9-inch baking dish with melted coconut oil.
  2. 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.
  3. 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.
  4. Pour the custard mixture evenly over the bread cubes and cranberries. Gently stir to ensure the bread is saturated and cranberries are evenly distributed.
  5. Let the mixture soak for 10 minutes at room temperature to allow the bread to absorb the custard thoroughly.
  6. Transfer the soaked bread pudding mixture into the greased baking dish, spreading it out evenly.
  7. 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.
  8. Remove from oven and let it cool for 10 minutes before serving. This pudding can be enjoyed warm or at room temperature.
  9. Optional: Serve with a drizzle of dairy-free vanilla glaze or coconut whipped cream for an extra festive touch.
FreeFlourish Gluten-Free Dairy-Free Cranberry Orange Bread Pudding finished dish
FreeFlourish Gluten-Free Dairy-Free Cranberry Orange Bread Pudding finished dish

Tips

Use day-old bread or allow five extra minutes for the optional toasting step. The estimated 80 minutes includes 15 minutes of preparation, 10 minutes of soaking, up to 45 minutes of baking and 10 minutes of cooling. Check packaged ingredients are labeled gluten-free and prevent gluten cross-contact.

Frequently Asked Questions

Does the bread need to soak?
Yes. Let the bread and cranberries soak in the custard for 10 minutes before baking.
When can I serve it?
After baking for 40–45 minutes until the custard is set, let the pudding cool for 10 minutes before serving. The estimated 80-minute total includes both periods. Allow five extra minutes if toasting fresh bread.

Storage

Refrigerate leftover bread pudding promptly in a covered container and use within 4 days. Serve chilled or reheat individual portions until hot throughout. Store any optional topping according to its own instructions.

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