Cranberry-Orange Bread Pudding

Not sure what to do with that not-so-fresh loaf of bread? Transform it into a succulent, sweet bread pudding! The zesty flavors of orange and cranberry mingle with ginger and cinnamon in this delicious dessert that’s worthy of a Thanksgiving spread. Drizzle a dairy-free orange cream sauce over the top or a dollop of aquafaba whipped cream for an indulgent treat that only uses good-for-you ingredients.

By Nancy Macklin, RDN,


  • 1 cup + 1 to 3 tablespoons unsweetened, unflavored plant-based milk
  • 1 cup + 1 tablespoon orange juice
  • ½ cup Date Paste
  • 2 tablespoons flaxseed meal
  • 2 tablespoons white whole wheat flour
  • 1½ teaspoons orange zest
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 8 oz. whole wheat bread, cut into ¾-inch cubes
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 6 oz. extra-firm light silken tofu
  • 2 tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract
  • Sea salt, to taste


  • Preheat oven to 350°F. In a large bowl combine 1 cup plant-based milk, 1 cup orange juice, the date paste, flaxseed meal, flour, 1 teaspoon orange zest, the cinnamon, and ginger. Let rest for 5 minutes. Add bread cubes and cranberries; mix well. Pour into an 8-inch square nonstick or silicone baking pan. Bake 25 to 30 minutes or until the top is golden-brown and firm to the touch. Transfer finished bread pudding to a wire rack; cool for 10 minutes.
  • For Orange Sauce, combine tofu, maple syrup, the remaining ½ teaspoon orange zest, the remaining 1 tablespoon orange juice, the pure vanilla extract, and salt in a blender. Cover and blend until smooth. Add plant-based milk 1 tablespoon at a time, until you reach drizzling consistency. Refrigerate until ready to serve.
  • Cut pudding into squares and spoon Orange Sauce over warm pudding just before serving.

Comments (6)

(5 from 2 votes)

Recipe Rating

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Lori Johansen

Can the sauce be made with refrigerated tofu instead of the boxed silken? The boxed is difficult to find where I live.

Liz Turner

If you can find soft tofu in the refrigerated section, that will probably work. Be prepared to blend it longer to get a really smooth result. --Liz Turner, FOK editor in chief

Barbara Stewart

I am not sure how to measure 8 oz of whole wheat bread. How many slices would that be? How many cups after it is cubed? How much would it be if I used a different type of bread?


I used a food scale. Loaf was 13 oz so what was left over made my measurement look right. Just weighted left over bread, 5 0z exactly. Bread pudding in oven now


Has anyone tried making this gluten free?

Joy Buikema

No but I’m going to try!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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