- 1 pound gluten free white bread, cut into 1-inch cubes
- 8 eggs
- 1 3/4 cup full fat coconut milk
- 1 1/4 cups almond milk
- 2 tablespoons vanilla extract
- 1 1/2 tablespoons ground cinnamon (plus 1 teaspoon)
- 1 teaspoon ground nutmeg
- 2/3 cup coconut sugar (plus 3 tablespoons)
- 1/4 cup melted butter
- 1 tablespoon orange zest
- powdered sugar, for serving
- Grease a 9×13 baking dish and then add the bread cubes to the baking dish.
- Next, make the custard. Add the eggs, coconut milk, almond milk, vanilla extract, 1 tablespoon cinnamon, nutmeg, 2/3 cup coconut sugar, melted butter, and orange zest to a large mixing bowl. Whisk together until everything is well combined.
- Pour the custard mixture evenly over the bread. Press the bread down slightly into the custard to ensure that every piece comes in contact with the custard mixture.
- Cover the casserole dish with plastic wrap and refrigerate overnight or up to 24 hours. Or, if you are short on time, cover the casserole with plastic wrap and refrigerate for 2 hours.
- Once you are ready to bake the casserole, preheat the oven to 350 degrees. Remove the casserole dish from from the fridge, uncover, and let sit for 30 minutes to allow the baking dish to come to room temperature.
- While the oven is preheating combine 3 tablespoons of coconut sugar and 1 teaspoon of ground cinnamon in a small bowl. Sprinkle the cinnamon sugar mixture over the casserole.
- Place the casserole in the middle rack of the oven and bake at 350 degrees for 50-55 minutes until it is golden brown and set in the middle.
- Let the casserole cool for 10 minutes before serving. Top with sifted powdered sugar, fresh berries, and maple syrup.
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