Ingredients
- 1 loaf challah bread, cut into 2 inch cubes (or another type of dairy-free soft bread or rolls)
- 1 1/2 cups blueberries
- 3 eggs
- 1 1/2 cups Pacific Foods® Organic Almond Original Plant-Based Beverage
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 2 tablespoons pure maple syrup
- 1 teaspoon lemon zest
- 1 tablespoon bottled or canned lemon juice
- 1/4 cup coconut oil
- 1 cups brown sugar
- 1 teaspoon cinnamon
- 1/4 cup all purpose flour
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Instructions
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Step 1
Grease a nonstick 9-inch baking dish with coconut oil. Place a single layer of bread cubes into the dish, then add a layer of blueberries and repeat until baking dish is full.
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Step 2
In a medium mixing bowl, whisk eggs, almond milk, maple syrup, vanilla, first amount of cinnamon, lemon zest, and lemon juice together until combined. Carefully pour egg mixture over the bread cubes, cover and refrigerate for 1 to 2 hours or overnight.
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Step 3
Make topping by combining brown sugar, second amount of cinnamon and flour. Add coconut oil and, using your hands, work the mixture until it resembles small pebbles. Preheat oven to 350°F. Remove from fridge and add sugar crumble topping to your dish.
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Step 4
Bake for 40 to 50 minutes until golden brown. Serve warm with confectioners' sugar, if desired.
