Ingredients:
Coconut Oil
Bread of your choice
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
Directions
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Grease casserole pan w/ coconut oil.
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Cut the bread into cubes. (chocolate chip milk rolls from TJ’s are excellent and optional)
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Spread cubes into the greased baking pan.
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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.
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Refrigerate overnight for best results, but if you’re in a hurry just put it right int the oven after performing the following steps:
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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.
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Make the cinnamon, coconut, oat, blueberry streusel topping. (Optional, but highly recommended!)
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Sprinkle cinnamon, shredded coconut, oats, fresh blueberries top of the casserole, and finish off with vanilla bean paste if you have it.
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Bake at 350 until golden brown (about 60mins). Allow to cool. Serve with maple syrup and powdered sugar!
