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  • Makes 9 squares
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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.

Cranberry-Orange Bread Pudding on white and pink plates drizzled with a creamy sauce

By Nancy Macklin,

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Cut pudding into squares and spoon Orange Sauce over warm pudding just before serving.
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Barbara Stewart6 months ago
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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?

Maria6 months ago
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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

Marabeth7 months ago
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Has anyone tried making this gluten free?

Joy Buikema7 months ago
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No but I’m going to try!

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about the author

Nancy Macklin

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. Nancy 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.

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