Gluten-Free, Dairy-Free, Serves 12

• 1 loaf of Gluten-Free Bread Cubed into 1 inch
• 8 Medium Eggs
•  1 1/4 Cup Coconut Full Fat Milk
• 5 ounces Condensed Coconut Milk
• 15 ounces Pumpkin Puree
• 1/4 Cup Coconut Sugar
• 1/2 Cup Brown Coconut Sugar
• 1 Tbsp Pure Vanilla
• 3 tsp Cinnamon Ground
• 1 tsp Ginger Ground
• 1/2 tsp Nutmeg Ground
• 1/4 tsp Sea Salt
• 2 Tbsp Stevia Monk Fruit Sugar
• 1 Cup Golden Raisins

Directions:

Grease a 9×13 inch pan with a non-stick option of choice. Evenly layer your bread cubes. In a large bowl, beat eggs and all ingredients except stevia and 1 Tbsp of cinnamon. Make sure all ingredients are mixed well. In a small bowl, combine stevia and cinnamon to top with. Evenly pour over bread cubes and let sit in the refrigerator overnight. When you are ready to bake, preheat the oven to 350 degrees F, and bake for 45-55 minutes or until a toothpick comes out clean from the center. Top with cinnamon stevia and let cool slightly. When ready to serve, top with coconut whipped cream and enjoy!