**Tip- Bake the bread recipe at least a day ahead, cut into cubes and leave out
overnight to "dry" out**
Ingredients:
Bread:
2 cups almond four
1/2 cup coconut flour
1 tablespoons baking powder
1 teaspoon pink Himalayan salt
2 tablespoons Pyure granulated sweetener
4 eggs, whisked
1/4 cup water
1/2 cup mayonnaise
Custard Soak:
3 whole eggs
4 oz dairy free cream cheese, room temperature
1/2 Cup unsweetened almond milk
1/2 cup SF maple syrup of your choice (I used ChocZero- click here for discount info)
1/8 Cup granulated sugar substitute of your choice
1 Tablespoon vanilla extract
2 Teaspoons cinnamon
Tools Needed:
Glass 9x13 baking/casserole dish
Cooking spray
Additional SF maple syrup if desired
Powdered monkfruit if desired
Directions:
Preheat oven to 350 degrees Fahrenheit.
Prepare the bread mixture first-
Mix all wet ingredients in a non-reactive bowl, set aside. Mix all dry ingredients in a
large bowl. Add in wet ingredients and mix very well with a spoon.
For best results- use a silicone baking mat spread out on a sheet pan. Using a rubber
spatula, shape the bread into a rectangle shape about 1" in height.
Bake for 35 minutes or until a toothpick inserted comes out clean.
Allow to cool completely before removing.
Cut the bread into 1" cubes approximately.
**Tip- Bake the bread recipe at least a day ahead, cut into cubes and leave out
overnight to "dry" out**
In a large bowl, whisk all of the custard ingredients together until smooth. You can also use a hand mixer or blender. Add in all of the bread cubes and mix well. Allow mixture to "soak" into the bread cubes for at least 20 minutes. Pour into a greased 9x13 glass casserole dish and bake for 25 minutes, or until the custard is totally cooked.
Allow to cool 10 minutes before slicing. Serve topped with additional SF maple syrup and powdered monkfruit if desired.
Serves approximately 8-10 guests