Gluten-Free, Dairy-Free, Serves 8
- 1/4 cup Maple syrup
- 1/2 cup date sugar
- 6 Tbsp vegan butter melted
- 8 large eggs beaten
- 2 1/2 cup coconut full-fat milk
- 3 Tbsp orange juice
- 1 Tbsp pure vanilla
- 1/4 tsp nutmeg ground
- 1 tsp cinnamon ground
- 1/2 tsp salt
- 1 loaf gluten-free bread sliced
- 2 Tbsp xylitol sugar
- 10 ounces raspberry jam
- coconut whipped cream to serve
Directions:
Pretreat a 9×13-inch baking dish with a non-stick option of choice. In a bowl, mix syrup, date sugar, and butter. Spread the mixture on the bottom of the baking dish. Using a large bowl, whisk the eggs, milk, juice, vanilla, cinnamon, nutmeg, and salt. Submerge each piece of bread into the egg mixture letting soak for at least 1 minute. Arrange the bread in the dish and pour the remaining mixture over top. Cover and refrigerate for 1 hour or overnight. Preheat the oven to 375 degrees F. Sprinkle sugar over top and bake for 45-50 minutes or until golden brown. Meanwhile, heat the jam with 1/2 cup of water and make the whipped cream. Serve warm topped with jam and whipped cream.