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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!