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Gluten Free Bread Pudding with Cardamom and Cranberries

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Diet: Gluten Free


This Gluten Free Bread Pudding is spiced with cardamom, cranberries, coconut and orange. The perfect holiday brunch for a crowd, or a healthier dessert option!



  • 1 18.oz loaf of Canyon Gluten Free Mountain White Bread
  • 1 13.5 oz can full fat coconut milk
  • 1 1/3 cup oat milk (or other nondairy milk)
  • 1/3 cup maple syrup
  • 1/2 tbsp orange zest
  • 2 tbsp orange juice
  • 2 tbsp melted dairy free butter
  • 2 tsp vanilla extract
  • 3 tbsp arrowroot powder
  • 1 1/4 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp salt
  • 1/4 tsp powdered ginger
  • Pinch nutmeg
  • 1/2 cup chopped pecans
  • 1/4 cup pumpkin seeds
  • 1/4 cup coconut flakes
  • 2/3 cup dried cranberries or raisins
  • 1/2 cup fresh cranberries

Streusel topping:

  • 1/2 cup shredded coconut
  • 1/2 cup chopped raw pecans
  • 1/3 cup pumpkin seeds
  • 1/2 tsp cinnamon
  • 2 tbsp melted dairy free butter
  • 1 tbsp maple syrup
  • Pinch salt


  1. Preheat oven to 350˚F. Grease a large cast iron skillet or casserole dish.
  2. Spread bread slices evenly on 1-2 baking sheets, and toast in oven for 3-5 minutes on each side.  Keep a close eye on the bread so it does not burn. 
  3. Remove from oven and let cool slightly. Then, cut into cubes (about 6 cubes for each slice) and add to a large mixing bowl.
  4. Add coconut milk, oat milk, maple, orange zest/juice, butter, vanilla, arrowroot, cinnamon, cardamom, salt, ginger and nutmeg to a blender and blend on high speed for 30-50 seconds.
  5. Pour into a medium-sized saucepan and heat over medium. Whisk frequently over heat, until mixture begins to thicken. It will take about 10 minutes.
  6. While you are waiting for the liquid to thicken, add chopped pecans, pumpkin seeds, coconut flakes, dried fruit, and fresh cranberries to the bowl with the bread. 
  7. Once liquid mixture thickens, pour it over the bread/nut/fruit mixture and use a large spoon or spatula to coat well. Let sit for 10-15 minutes, stirring once or twice. 
  8. Transfer mixture to cast iron pan or casserole dish. Bake for 30 minutes.
  9. Meanwhile, stir together ingredients for streusel topping. After 30 minutes of baking, sprinkle streusel over top of the bread pudding. Return to oven and bake for additional 10-15 minutes. 
  10. Remove from oven and let cool slightly before serving. Serve with pure maple syrup and/or powdered sugar.
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: gluten free bread pudding