Ingredients
- 6 cups 100% whole grain bread, cut into 1" cubes (420 g)
- ¼ cup raw cashews, soaked in water for 10 minutes (35 g)
- 1¼ cups unsweetened non-dairy milk (290 ml)
- 2 tablespoons date sugar (20 g)
- 2 tablespoons 100% pure maple syrup
- 1 tablespoon arrowroot starch (8 g)
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cardamom powder
- ¼ teaspoon salt
- 1 pinch clove powder
- 2 cups sweet apple, peeled or unpeeled and diced (300 g)
- ¼ cup raisins (35 g)
- ¼ cup raw shelled pecans, chopped (25 g)
Instructions
- Preheat oven to 350°F (175°C). Line your baking dish with parchment paper and set aside.
- Place the bread cubes on a separate unlined baking sheet(s) and bake for 10 minutes. Remove from the oven, transfer to a mixing bowl, and set aside for now.
- Drain the cashews and place them into your blender (discard the soaking water), along with the non-dairy milk, date sugar, maple syrup, arrowroot flour, cinnamon, vanilla, salt, nutmeg, cardamom and clove powder. Blend until perfectly smooth then set aside for now.
- Add the apples, raisins, and pecans to the mixing bowl with the bread cubes and toss together. Give the non-dairy milk mixture a quick blend, about 3 seconds, then pour it over everything in the bowl, toss well to coat the mixture, then let it rest for 10 minutes.
- After 10 minutes, stir again then transfer the mixture to the prepared baking dish, spreading it out evenly in the pan, and drizzle any remaining liquid over top.
- Place the dish, uncovered, into the oven and bake until firm and golden brown, about 45 minutes. Serve warm and enjoy!