Gluten-Free, Dairy-Free, Serves 8
- 1/2 cup brown coconut sugar
- 7 Tbsp vegan butter melted
- 1/4 cup maple syrup
- 8 large eggs beaten
- 1 1/2 cups pecans chopped
- 2 1/2 cups full-fat coconut milk
- 1 Tbsp pure vanilla
- 1/4 tsp nutmeg
- 3 Tbsp orange juice
- 1 loaf gluten-free bread
- 2 tsp ground cinnamon
Directions:
Pretreat a 9×13-inch baking dish with a non-stick option of choice. In a bowl combine the brown sugar, syrup, and 6 Tbsp butter. Pour over the bottom of the baking dish and top with half of the pecans. In another bowl combine all the remaining ingredients except the bread, nuts, and remaining butter. Once mixed well, submerge the bread into the mixture and transfer it to the baking dish. Repeat until all the bread is in the dish. Pour any remaining liquid over top. Mix the remaining butter and nuts together and sprinkle over top. Cover and refrigerate for 1 hour or overnight. Bake at 375 degrees F for 45 minutes or until golden brown.