This is a dish I always LOVED at the holidays and begged my mom to make year-round … veganized! This is the perfect set-it and forget-it until baking time kind of recipe! —AS
SERVES 4 TO 6
1 loaf fresh bread, sliced into about 1” (2.5-cm) slices
½ cup (65 g) whole wheat flour
1¾–2 cups (415–470 ml) nondairy milk
½ cup (120 ml) pure maple syrup
2 tsp (10 ml) vanilla extract
2 tsp (6 g) ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cardamom
¼ tsp sea salt
TOPPINGS
Fresh fruit
Maple syrup
Grease an 8 x 8-inch (20 x 20-cm) glass baking dish. Layer the sliced bread into the dish, piling it in until the dish is nearly full. Set it aside.
In a small bowl, whisk together the flour, milk, maple syrup, vanilla, cinnamon, nutmeg, cardamom and sea salt. Pour the mixture evenly over the sliced bread, covering it completely. Wrap the entire dish with plastic and chill for several hours, or overnight.
In the morning, preheat the oven to 375°F (190°C) and bake, uncovered, for about 30 to 40 minutes, or until they’re golden brown on top and cooked through in the middle. Serve with fresh fruit, syrup and whipped coconut cream.