Ingredients
14 oz French loaf or Challah broken or torn into 1 inch pieces
1 cup pumpkin puree
4 flax eggs
1/2 cup coconut milk
1 cup almond milk
1/4-1/3 cup maple syrup
1 teaspoon ground cinnamon
pinch of salt
1 Tablespoon vanilla extract
Pecan Topping
7 Tablespoons almond flour
3 Tablespoons maple syrup
1/2 Tablespoon melted vegan butter
3/4 cup pecans, coarsely chopped
Instructions
- Set the torn pieces of bread in a 1.5QT casserole dish
- Mix together the pumpkin puree, flax eggs, milks, maple syrup, cinnamon, salt, and vanilla extract.
- Pour over the bread and press down so every bit gets soaked.
- Cover with saran wrap and place in the fridge over night, or at least 6 hours.
- Remove from fridge when set. Preheat over to 350 degrees.
- In a small bowl, mix the pecan topping ingredients together then spread over the top of the casserole.
- Bake for 45-60 minutes. (I prefer about 50 minutes which is set but still soft on the inside.) If you want it completely baked, aim towards 60 minutes. The top may get crispy, so cover with foil after 20 minutes if necessary.
- Remove from oven and let cool slightly, serve with maple syrup, enjoy!
SOURCE: jessicainthekitchen.com
