Cranberry Cherry Bread Pudding–this rich, moist custardy dessert will have you enjoying the holidays with extra cheer: 100% gluten-free and vegan!
The Ultimate Comfort Dessert
Ever visited one of the deluxe Whole Foods Markets and strolled through their hot bar area? What sticks in your mind? Exactly. The bread pudding bar!
For anyone who hasn’t been, Whole Foods has an entire bar dedicated to bread puddings and toppings. Seriously. Folks stop and stare at it like an oceanside sunset. I’ve actually seen people take pictures and put it on Instagram.
Oh, who am I kidding. I was one of them!
But for people like me–living plant-based and gluten-free–it is a view of a fantasyland I can never visit.
Plant-based Gluten-free Bread Pudding!
If you are a lover of bread pudding the way I am, consider this recipe your ticket to paradise. I was determined to make this recipe rich, moist and filling, just like the traditional recipe. After a few tweaks and rounds of recipe development, I am so excited to share it with you. This treat will not only be a perfect addition to your holiday table, it will get you through a long cold winter!
Preparing Your Gluten-free Bread
If your gluten-free bread selection is not pre-sliced, you’ll need to slice the loaf in advance. Let the slices sit in the open air for one to two hours before cubing. This will cause some of the moisture to evaporate (like it already has in the pre-sliced bread). The goal is to allow for more absorption of the custard.
If you choose to remove the crusts don’t forget to put them aside to dry out and turn them into gluten-free bread crumbs.
Cranberry Cherry Bread Pudding
One of the most important aspects to a bread pudding is the featured fruits and/or flavors. I found the cranberry cherry combo just hits the spot. A perfect blend of tart and sweet against that custardy goodness. And with dried fruit so readily available now, you never have to worry about finding dried cranberries year-round.
A Versatile Bread Pudding
I love this recipe as presented. (I’ve already made the final version a few times–it goes fast!) But there are so many ways to really make it your own.
In the bread pudding itself, you can add in or substitute golden raisins or dried blueberries. You could also add pecans or walnuts for a little added crunch.
For the top, I added my Easy Coconut Whipped Cream. Soooo good!! You could really kick it up by adding a nice scoop of plant-based ice cream or using my Vegan Dulce de Leche as a drizzle while the bread pudding is still warm from the oven.