Step 1

Grease a 1.5 quart casserole dish.

Step 2

Place half of the bread cubes in a single layer, topped by half the cranberries, repeating with the remaining bread cubes and cranberries.

Step 3

In a bowl, beat the eggs with almond milk, coconut oil, sugar and vanilla extract until combined.

Step 4

Pour liquid mixture over the bread cubes and cranberries in the casserole dish, and let sit for at least 30 minutes to allow bread to absorb the mixture.

Step 5

While the bread is almost done soaking up the liquids, preheat oven to 375F (190C) and adjust the rack to the middle position.

Step 6

Bake for 65 to 75 minutes or until knife inserted in center comes out clean (if top is getting too browned, place a piece of aluminium foil on top) for the last 20 minutes.

Step 7

Serve bread pudding warm.