Print

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 240 kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F.
  2. Cube bread the into 2 inch pieces and set aside in a large bowl.
  3. In another bowl, beat eggs lightly then add Almond Breeze Almondmilk Cashewmilk Blend, sugar, salt, vanilla, and whisk together.
  4. Pour the mixture over the bread and let sit 5 to 10 minutes
  5. In another small bowl, using a fork, combine the softened margarine, brown sugar, cranberries and almonds.
  6. Pour half of the bread mixture into a greased 9x13 inch pan.
  7. Top with half the cranberry almond mixture.
  8. Spoon remaining bread mixture into the dish and top with remaining cranberry almond mixture. Press down into pan slightly. Pan will be really full.
  9. Bake for 45 to 55 minutes. Center will be slightly jiggly, but will it will set as it cools.
  10. NOTE: Place a cookie sheet under the dish to catch anything that may boil over.