Marmalade Ginger Cranberry Bread Pudding (Dairy-Free + GF)

Marmalade Ginger Cranberry Bread Pudding (Dairy-Free)

This Marmalade Ginger Cranberry Bread Pudding is easy to make, so delicious and perfect for the festive season! 

Marmalade Ginger Cranberry Bread Pudding (Dairy-Free)

I love how the flavours of the marmalade, ginger and cranberry work well together to make a festive twist on the classic bread and butter pudding.

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

This Bread Pudding is super easy to make, and it’s also much healthier than the traditional version, as it’s dairy-free and low sugar.

You can make it refined sugar free by omitting the crystallised ginger and using a naturally sweetened fruit spread. I used this St Dalfour Thick Cut Orange Spread, which is super delicious and also refined sugar free. Make a gluten-free version by using your favourite gluten-free bread. 

If you’d prefer a slightly more indulgent Bread Pudding, you could use both marmalade and Biscoff spread on the bread – I think the subtly spiced flavour of Biscoff spread would really compliment the other ingredients. You could also even add some chunks of dark chocolate!

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Marmalade Ginger Cranberry Bread Pudding (Dairy-Free)
Serves 6
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Ingredients
  1. 300g white bread*, sliced ā€“ I like to use baguette (ensure dairy-free if necessary)
  2. 3 tablespoons marmalade**
  3. Handful of dried cranberries
  4. Few pieces of crystallised ginger***, cut into smaller pieces
  5. 1 teaspoon vanilla extract
  6. 2 eggs
  7. 500ml milk, any kind (I used unsweetened almond milk)
  8. 1 teaspoon brown sugar (or coconut sugar)
  9. Optional: pinch of cinnamon/nutmeg
Instructions
  1. Preheat oven to 180 degrees
  2. Spread the slices of bread with marmalade
  3. Stack them in an oven-proof baking dish, scattering cranberries between each layer
  4. Scatter small pieces of crystallised ginger evenly over the top, along with the brown sugar ā€“ this will add a lovely crunchy texture
  5. In a jug, beat together the eggs and milk ā€“ add the vanilla (and spices if you wish)
  6. Pour this mixture over the bread
  7. Bake in oven for around 30-40 minutes, until the custard mixture has completely set and the top is crispy and golden brown
Notes
  1. *Use gluten-free bread for a gluten-free version
  2. **Use a naturally sweetened version for refined sugar free version
  3. ***Omit for a refined sugar free version
  4. You could also use Biscoff spread as well as marmalade, or add dark chocolate chunks
Rhian's Recipes http://www.rhiansrecipes.com/
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