Project Description

Ingredients:

  • Coconut Oil

  • Bread of your choice

  • Chocolate Chips, TJ’s are excellent
  • 4 Eggs
  • 1 1/2 cups non-dairy coconut creamer

  • 1 Splash of Bourbon Cream

  • 1/2 block of Philadelphia Brand cream cheese

  • Cinnamon

  • Nutmeg

  • Pumpkin pie spice

  • Vanilla extract

  • pinch of salt

  • 1/2 cup sugar

  • 1/2 cup brown sugar

Directions

  • Grease casserole pan w/ coconut oil.
  • Cut the bread into cubes. (chocolate chip milk rolls from TJ’s are excellent and optional)
  • Spread cubes into the greased baking pan.
  • Make the batter: Whisk 4 eggs, 1.5 cups of non dairy coconut creamer, and big splash of Bourbon cream, cinnamon, nutmeg, pumpkin pie spice, vanilla, pinch of salt , 1/2 cup sugar, 1/2 cup brown sugar. Whisk together. Pour this over the bread.
  • Refrigerate overnight for best results, but if you’re in a hurry just put it right int the oven after performing the following steps:
  • Cut the cream cheese into little pieces. I used half a block of cream cheese. Drop bits of cream cheese into the of the bread.
  • Make the cinnamon, coconut, oat, blueberry streusel topping. (Optional, but highly recommended!)
  • Sprinkle cinnamon, shredded coconut, oats, fresh blueberries top of the casserole, and finish off with vanilla bean paste if you have it.
  • Bake at 350 until golden brown (about 60mins). Allow to cool. Serve with maple syrup and powdered sugar!
French Toast Blueberry Pancake Bread Pudding
French Toast Blueberry Pancake Bread Pudding

French Toast Blueberry Pancake Bread Pudding

This recipe is heaven on earth. It tastes like French Toast, Pancake Bread, Bread Pudding and a Blueberry Muffin all wrapped into one delicious warm baking pan

Ingredients
  

  • Coconut Oil
  • Bread
  • Chocolate Chips TJ's are excellent
  • 4 Eggs
  • 1 1/2 cups non-dairy coconut creamer
  • 1 Splash of Bourbon Cream
  • 1/2 block of Philadelphia Brand cream cheese
  • Cinnamon
  • Nutmet
  • Pumpkin Pie Spice
  • Vanilla
  • pinch of salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar

Instructions
 

  • Grease casserole pan w/ coconut oil.
  • Cut the bread into cubes. (chocolate chip milk rolls from TJ’s are excellent and optional)
  • Spread cubes into the greased baking pan.
  • Make the batter: Whisk 4 eggs, 1.5 cups of non dairy coconut creamer, and big splash of Bourbon cream, cinnamon, nutmeg, pumpkin pie spice, vanilla, pinch of salt , 1/2 cup sugar, 1/2 cup brown sugar. Whisk together. Pour this over the bread.
  • Refrigerate overnight for best results, but if you’re in a hurry just put it right int the oven after performing the following steps:
  • Cut the cream cheese into little pieces. I used half a block of cream cheese. Drop bits of cream cheese into the of the bread.
  • Make the cinnamon, coconut, oat, blueberry streusel topping. (Optional, but highly recommended!)
  • Sprinkle cinnamon, shredded coconut, oats, fresh blueberries top of the casserole, and finish off with vanilla bean paste if you have it.
  • Bake at 350 until golden brown (about 60mins). Allow to cool. Serve with maple syrup and powdered sugar!

Video

Notes

ENJOY!