1 loaf of artisan/homemade bread (brioche, challah, or Swiss braid bread are perfect)
8 eggs
3/4 cup of Ajoyo Original Unsweetened Almondmilk
1/2 cup of brown sugar, tightly packed
2 teaspoons of vanilla extract
1 teaspoon of cinnamon
Powdered sugar (optional)
Coconut oil (for greasing the pan)
Directions
Use coconut oil to grease the bottom of a 9×13 pan. Cut bread into ½ inch thick slices. Arrange the bread slices in an overlapping pattern in the pan. Set aside.
In a bowl, beat together the eggs, Ajoyo Original Unsweetened Almondmilk, brown sugar, vanilla, and cinnamon until well-mixed.
Pour egg mixture over bread, evenly coating all pieces. Cover the pan with tinfoil and refrigerate overnight (8-10 hours).
In the morning, preheat the oven to 350 degrees. Bake, covered, for 25 minutes. Uncover and finish baking for another 10-15 minutes (until baked through).
Remove from the oven. Sprinkle powdered sugar on top. Serve and enjoy with or without syrup!
Rachel is a busy mom to three kids trying to find a balance in everyday life. She has a passion for sharing parenting tips, shopping local, and delicious food. Visit her site at itsahero.com.