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Dairy Free Cranberry Almond Bread Pudding

Dairy free bread pudding packed with cranberries and almonds.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 24
Calories 240kcal
Author Kat Jeter & Melinda Caldwell


  • 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
  • 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.


Calories: 240kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 222mg | Potassium: 98mg | Fiber: 1g | Sugar: 25g | Vitamin A: 210IU | Calcium: 91mg | Iron: 1.2mg