- 2 cups Almond Milk Or use any dairy-free milk you have around
- 2 tbsp. Coconut Oil, plus more for greasing the pan
- 1 tsp. Maple Extract Or use Vanilla!
- 1/3 cup Swerve Brown Sugar Substitute Or use regular brown sugar
- 1/2 tsp Cinnamon
- 1 Pinch Salt
- 1/2 Loaf Sweet challah bread, cut into 2-inch cubes You want to fill the pan but not overcrowd it - this will make about 6 cups
- 2 Eggs, beaten
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Pre-heat oven to 350F. and grease a 4-6 cup baking dish with coconut oil
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In a small saucepan over low heat, warm the almond milk, coconut oil, extract, brown sugar and salt. Continue whisking until coconut oil is mixed in and melted; cool.
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The mixture will start to separate while it's cooling - that's okay. While whisking the slightly cooled milk, add in the beaten eggs and whisk until combined (otherwise if you just pour it in and don't whisk, you'll end up with clumpy scrambled eggs)!
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Pour the mixture over the cubed bread immediately. Bake for 30-45 minutes or until custard is set but still a little wobbly and edges have slightly browned.
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Serve warm or at room temp. You can also serve this with a glaze on top - simply mix a few tablespoons of powdered sugar and add in a few teaspoons at a time of almond milk (and add a splash of vanilla), until you get a thick glaze consistency - pour over top and devour!