This recipe gets used ALOT in my house around the holidays. It’s made the night before then just popped in the oven first thing in the morning. I made this dish the first morning of the January Retreat for Sage and the ladies, along with the Banana Walnut Oatmeal and fresh Kale Pineapple Juice.
Ingredients
Bread Mixture
- 1 loaf Stale French Bread
- 3 cups Almond Milk or milk of your choice
- 3/4 cup Coconut Cream
- 3/4 cup Cane Sugar
- 2 tsp Cinnamon
- 2 tsp Vanilla
- 1 tbsp Coconut Oil
Topping
- 5 tbsp Vegetable Shortening I like Spectrum
- 1 tbsp Cinnamon
- 3 tbsp Brown Sugar
Servings: servings
Instructions
- Tear bread into 1 inch pieces and add to a 9x13 pan greased with the coconut oil.
- In a mixing bowl, add the eggs and whisk well till frothy. Next add almond milk, coconut cream, cane sugar, cinnamon and vanilla. Mix well and cover the bread with the egg/milk mixture. Be sure every piece of bread is wet, use your fingers to push the pieces of bread into the liquid. Cover with foil and set in fridge for the morning.
- In the morning, set the oven to 350 degrees to heat up and make the topping. Add the veggie shortening, cinnamon and brown sugar to a bowl. Use a fork to mash the sugar/cinnamon into the shortening till well combined.
- Next using a fork, add the topping to the bread mixture. Try to spread evenly over the entire pan so the cinnamon goodness and part of each and every bite! Bake covered for 45 mins then uncover and bake another 15 mins. You will know it's done when a knife comes out clean and your house smells like heaven. 🙂
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