6 slices of Daily or Multi-Grain Bread
2 eggs, whisked
2/3 cups cream, OR nut milk, such as almond or cashew
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 Tablespoons maple syrup
Pinch of sea salt
2 Tablespoons butter or coconut oil for cooking
Topping Suggestions
Powdered sugar
Maple syrup
Fresh berries of choice
Butter or fresh whipped cream
Coconut Cream
Chopped walnuts
1. Cut the slices of bread into half triangles.
2. In a shallow dish, mix the eggs, milk, spices, syrup, and salt. Mix well.
3. Dip the bread slices into the mixture and coat well on both sides.
(Allow the bread to soak up the mixture by leaving them in the mixture for
about a minute on each side.)
4. Heat a non-stick grilling pan to medium and add in oil of choice.
5. Place dipped slices on grill and cook on each side for about 2 minutes, or until golden brown.
6. Serve immediately dusted with powdered sugar, and topped with maple syrup and fruit/nuts, etc.
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Ingredients
1/2 cup raw cashews (soaked in one cup water for 2 to 3 hours*)
7 - 8 slices Multi-Grain Bread ( 2- 3 days old bread is best for this recipe)
2-1/2 cups coconut milk (full-fat)
3 Tablespoons coconut oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/2 cup sugar
4 Tablespoons vegan butter, for brushing
Powdered sugar for dusting (optional)
Directions
1. Pre-heat oven to 350º F.
2. Cut the bread into small cubes and mix with raisins. Place in a large mixing bowl.
3. Strain the cashews, and place into a blender. Add in coconut milk, coconut oil, spices, vanilla extract, and salt. Blend until very smooth.
4. Pour mixture over bread cubes and stir to coat well. Allow to soak for about 20 minutes.
5. Transfer to a 9 x 13 baking dish and press to smooth down with a spatula.
6. Melt the vegan butter and brush over top.
7. Bake for 45 minutes, or until the top is brown and crispy.
8. Remove from oven and allow to cool for about 10 minutes. Then dust with powdered sugar if desired.
Vegan Whipped Cream
1 can coconut milk, full fat
1 teaspoon sugar
1/2 teaspoon vanilla extract (optional)
1. Place the can of coconut milk in fridge for at least 8 hours or overnight.
This will allow the creamy part of the coconut milk to rise to the top.
2. When ready, open can and carefully scoop out just the creamy part.
3. Place into bowl of a mixer. Add in sugar and vanilla (if using) and whip until thick.
Serve immediately over bread pudding.
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If you'd like to watch video tutorial of this recipe, you can find it HERE.
Ingredients:
Equipment:
One baking sheet lined with parchment paper.
Directions:
Serve with mayonnaise or Fresh Herbs Yogurt Dip Recipe below.
Fresh Herbs Yogurt Dip Recipe
Ingredients:
Directions:
Mix all ingredients well in a bowl.