Ingredients
Scale
- 1 loaf LNB bread or homemade bread cut into 1 inch cubes
- 5 eggs, whisked (or 1/2 cup of cornstarch dissolved in 3 1/2 cups non dairy milk)
- 1/2 cup frozen or fresh blueberries
- 1/2 cup frozen or fresh raspberries
- 1 1/4 cup full fat coconut milk or other non dairy milk if allergic to coconut
- 1/2 cup honey or maple syrup
- 1 tsp cinnamon
- 2 TB vanilla extract
Instructions
- Preheat oven to 350 or crockpot to low.
- Pour the bread chunks and berries into a 9×11 dish or an oval crockpot.
- Pour whisked eggs over bread mixture.
- Mix the rest of the ingredients together and pour over the bread mixture.
- Bake 45 mins or till top is crispy golden brown and toothpick comes clean. OR Cook in crockpot on low for 4-6 hours. (crockpot won’t crisp the top as much, but it will be extra moist and toothpick come out clean)
- Serve while warm. Top with powdered sugar and a bit more honey or maple syrup, if desired.
Notes
ENJOY!
~Please leave a comment below on how you liked this recipe~
- Cook Time: 45 Min