Time: 15 minutes hands on, ~50 minutes bake (requires 2 hours-overnight in refrigerator)
1 (15oz loaf) Canyon Bakehouse Gluten-Free Hawaiian Sweet Bread, cut into 1-inch cubes
2 cups fresh or frozen blueberries
8 large eggs
2 cups original almond or coconut milk*
1/4 cup maple syrup
1 1/2 Tbsp fresh lemon zest (about 1 large lemon)
3 Tbsp freshly squeezed lemon juice
1 Tbsp pure vanilla or almond extract**
1/2 tsp ground nutmeg
1/4 tsp salt
1.) Coat a 9×13-inch baking dish with nonstick spray. Arrange bread cubes evenly on the bottom of the dish, followed by the blueberries. Set aside.
2.) In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, almond, nutmeg, and salt. Pour over the bread. Cover the dish with foil or plastic wrap and place in the refrigerator for at least 2 hours or overnight***
3.) When ready to bake, preheat oven to 350 degrees. Bake, uncovered, for 50 to 55 minutes or until lightly golden brown and where there isn’t any remaining liquid in the center of the dish. Serve warm and enjoy often!
*I've made this with both Original almond milk and coconut milk (the refrigerated carton, not the can) and it tastes nearly the same with both milks so use whatever you have on hand!
** I also tested this with both almond and vanilla extract. Using almond extract almost gives a liqueur taste to the dish, whereas the vanilla creates a lighter more subtle flavor. They're both nice, but I'd recommend using vanilla extract if making for the first time!
***The longer this dish sets (goal = overnight), the more custardy and moist it is! I've baked this many times with just letting it soaks 2 hours and it's good, but the best version is definitely letting it soak overnight!