1 loaf of Udi’s bread, cut in cubes (or bread of choice)
1 cup unsweetened vanilla almond milk
1/4 cup coconut sugar (you could substitute with honey)
1 tsp vanilla extract
1 tsp cinnamon
Pinch of nutmeg
Grease a 9×11 pan with coconut oil or butter. (Do this! I forgot and it was a mess to clean up!) Place the bread and blueberries into the pan.
Whisk together the eggs, almond milk, honey, vanilla, and cinnamon in a medium bowl. Pour the egg mixture over the bread and blueberries. Lightly stir to coat. (Place in fridge over-night and bake in the morning or you could just bake right away. I like having something all ready to toss in the oven with no work for weekend mornings and school days alike.)
Bake for 35-45 minutes at 350F. Remove from the oven and allow to rest for 15 minutes before serving.
Serve with bacon and drizzle with syrup. It makes everything better 🙂