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This Dairy Free Cranberry Almond Bread Pudding is a festive holiday dessert recipe using almond cashew milk.
‘Tis the season to indulge on all your favorite desserts but being lactose intolerant is no fun :(. One of my favorite desserts is bread pudding but, as much as I love it, it doesn’t love me. I try to cut back on milk where ever I can, which for the longest time meant I didn’t make bread pudding anymore. That’s super sad guys!! A couple of years ago I started using Almond Breeze Almondmilk as a milk substitution and it has been a lifesaver. I love it and now nothing stops me from enjoying my favorite foods! Almond Breeze recently came out with a new Almondmilk Cashewmilk blend and OMG…this stuff is good!
I discovered it just in time to make my dairy free version of this classic bread pudding packed with cranberries and almonds. One of the things I love about bread pudding is that it travels well so I can make it for parties, and if there are leftovers it makes a great breakfast the next morning with a cup of coffee! Don’t judge me.
All you need is an hour and you will have yourself the perfect dessert or brunch item to share with family and friends over the holidays. Trust me, it is super easy to make!
Start by cutting up a day old French bread into cubes and soaking it.
Combine the margarine, brown sugar, cranberries and almonds into a thick paste.
Halfway through baking, your kitchen will fill up up with a nutty sweet aroma. Continue baking and resist the urge to hide this from your family so you can have it all to yourself.
- 16 ounces Loaf French bread cubed 2 inch pieces
- ½ cup Margarine softened
- 4 cup Almond Breeze Almondmilk Cashewmilk Blend
- 4 Eggs lightly beaten
- 1 cup Sugar
- 1 ½ cups Light brown sugar packed
- 1 cup Dried cranberries
- 1 cup Almonds unsalted, roughly chopped
- 1 tablespoon Vanilla extract
- ⅛ teaspoon Salt
Preheat oven to 350°F.
Cube bread the into 2 inch pieces and set aside in a large bowl.
In another bowl, beat eggs lightly then add Almond Breeze Almondmilk Cashewmilk Blend, sugar, salt, vanilla, and whisk together.
Pour the mixture over the bread and let sit 5 to 10 minutes
In another small bowl, using a fork, combine the softened margarine, brown sugar, cranberries and almonds.
Pour half of the bread mixture into a greased 9x13 inch pan.
Top with half the cranberry almond mixture.
Spoon remaining bread mixture into the dish and top with remaining cranberry almond mixture. Press down into pan slightly. Pan will be really full.
Bake for 45 to 55 minutes. Center will be slightly jiggly, but will it will set as it cools.
NOTE: Place a cookie sheet under the dish to catch anything that may boil over.
Traditionally you serve it warm but my favorite way to have it is room temperature!
Enjoy the holidays and indulge in your favorites!