Google+ Allergy-Free Vintage Cookery: Cranberry Eggnog Bread Pudding (no dairy, eggs or gluten)


Sunday, December 1, 2013

Cranberry Eggnog Bread Pudding (no dairy, eggs or gluten)

While the boys and I were strolling through Whole Foods this week we hit the jackpot!  The So Delicious brand is offering a limited edition coconut milk in an eggnog flavor, just during the holiday season.  No dairy, no eggs, no bad stuff at all!  There were only four quarts on the shelf, and we got so excited we bought them all :)

I have a bunch of great ideas to use this new yummy seasonal ingredient, and today I'd like to introduce you to the gluten-free, dairy-free, egg-free Cranberry Eggnog Bread Pudding.  Amazing, huh?  This little baby will make your house smell SO GOOD... I think I got a little tipsy on the aroma today :)

I used a combination of white rice bread and black rice bread, because that's what I had leftover from a week of lunches, but any flavor would work.  Bread puddings are often served with a warm sauce, but this recipe doesn't need one.  The eggnog pools a bit at the bottom of the dish and creates its own sauce; meanwhile, the top gets nice and crispy.  It's a fun dish to eat!

Fresh cranberries are preferable to dried, as the tartness is a necessary contrast to the thick, sweet bread. The demerara sugar works very well here, as it adds a nice crust to the top of the pudding.  A finer sugar wouldn't hold up as well in the oven.  Originally I baked this in a loaf pan, intending to slice it to serve, but that didn't work.  The rice bread is so firm it didn't soften up enough to create a solid mass.  No problem, though.  I just scooped it out and served it in a pile and it tasted just fine!  The bread at the bottom of the dish is soft, while the bread at the top is crunchy, and mixed together you get a little bit of everything.  I could eat the whole dish...(don't tell Santa).

Cranberry Eggnog Bread Pudding

1 loaf rice bread (white or black or both)
3 cups So Delicious Dairy Free Nog (coconut milk) - limited edition
1 cup demerara sugar, divided (or coconut sugar)
1/4 tsp nutmeg
1 Tbsp vanilla
1 cup fresh cranberries

In a large bowl, mix together the eggnog, 3/4 cup of sugar, nutmeg and vanilla.  Cube the bread into 1" square pieces and toss with the eggnog mixture.  Press and stir until most of the liquid is absorbed.

Mix in cranberries and transfer to a greased loaf pan or 8x8" baking dish.  The bread will mound up over the top of the dish, but that's fine.  Sprinkle the remaining 1/4 cup sugar on top.  Place the filled dish on a baking sheet to catch any drips, and bake at 375 degrees F for 50 minutes.  Serve warm.

Shared with Show Off Your Stuff at Fireflies and Jellybeans and Happiness Is at Rub Some Dirt on It and Allergy Friendly Friday with Cybele Pascal and Farmhouse Friday at LaurieAnna's Vintage Home and Seasonal Inspiration at Crumbs and Chaos and Show and Tell Saturday at Be Different Act Normal and Strut Your Stuff Saturday at Six Sisters' Stuff and Creative Genius at The Creative Paige and Whatcha Got Weekend at Lolly Jane Boutique and Inspiration Friday at At The Picket Fence and Anything Goes at Bacon Time and Monday Mania at the Healthy Home Economist and Sundae Scoop at I Heart Naptime and Sharing Sunday at Everyday Sisters and Sweet Indulgences Sunday at A Well Seasoned Life and Once Upon a Weekend at Family Ever After and Sweets for a Saturday at Sweet as Sugar Cookies and Themed Bakers Sunday at The Cupcake Apothecary and Fusion Friday at Jane Deere and Teatime Treats at What Kate Baked and Cure For The Common Monday at Lines Across My Face and Homestead Barn Hop at the Prairie Homestead and This Week's Cravings at Mom's Crazy Cooking and Market Yourself Monday at Sumo's Sweet Stuff and Joy of Desserts and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Crazy Sweet Tuesday at Crazy for Crust and Gluten Free Wednesday at The Gluten Free Homemaker and These Chicks Cooked at This Chick Cooks and Creative Juice at Momnivore's Dilemma and the December Blog Hop at Fave Diets and A Gluten Free Holiday at She Let Them Eat Cake and Think Pink Sunday at FlamingoToes and Healing with Food Friday and Allergy Free Wednesday


  1. Wow! That sounds amazing! I pinned this one to try later. I hope I can find the egg nog!

  2. I love that you took a recipe that is nothing but gluten, eggs, and dairy and made it free of all! :) I will try this recipe next time I find dairy free nog.

  3. THAT looks AMAZING!!!! I'm pinning it too! I think this will be on our Christmas menu.

  4. LOL I would do the same thing if I saw a special something in the store. this sounds really wonderful.

  5. OOO Looks great! Thanks for linking up to Themed Baker’s Sunday at Cupcake Apothecary!

  6. Wow. I am so impressed with this! I have never tried making bread pudding, but now I really want to! Thanks for sharing!

  7. You had me at "eggnog"! I'm an eggnog freak! Love this recipe and thanks for sharing it on Crazy Sweet Tuesday!

  8. Oh my, this sounds So Delicious (pun intended:)! I've been wanting to try their new eggnog for my son; now I have a real reason to!

  9. Thanks so much for sharing the recipe, Lisa! Our fans have been asking us for a delicious bread pudding recipe, and we can't wait to try this one! It sounds super delicious! Happy Holidays!

  10. I featured your recipe in this week's Monday, Mmm ... Dessert. :-)

  11. This is such a great recipe, thanks for linking this up to my hop!

  12. What I wouldn't do to find that egg nog! I'm dairy and soy free too and just swooned at the buying egg nog for my hubby knowing that I wouldn't be able to enjoy. Must find this product!

  13. I made this morning for Christmas brunch and called it Baked French Toast. (I did use regular bread because we aren't gluten free), and it turned out great. Enjoyed by all! Thank you.

  14. Wow. I always enjoy your recipes AND your photography! Thank you for sharing this at Healing with Food Friday! Hope to see you again this week!