Warm cinnamon and nutmeg perfume every cube of bread in this cozy, custardy bake, soaked in a rich blend of oat milk and full-fat coconut milk until fully saturated. Cornstarch thickens that custard into a silky, spoonable texture, while a touch of cane sugar and vanilla rounds out the flavor without ever tasting flat. Raisins scattered through the top add little pockets of chewy sweetness as the dish bakes into a deep golden crust with a soft, set center. It's the kind of dessert that smells like a bakery and slices clean once it's had a few minutes to cool. This one's a genuinely solid pick for a gluten free spread, whether you're serving it warm with a drizzle of extra custard or enjoying leftovers straight from the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Ener G Foo Bread Tapioca - 16 Oz
Pacha Multi-Seed Sourdough Buckwheat Organic & Gluten Free Bread Loaf
Grindstone Bakery Super Grains Multigrain Sourdough Whole Pan Bread 24 OZ
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with vegan butter and spread the bread cubes in an even layer.
In a medium saucepan, whisk together the oat milk, coconut milk, cornstarch, organic cane sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt over medium heat, whisking constantly until the sugar dissolves and the mixture is smooth and just beginning to steam, about 4–5 minutes. Remove from heat and whisk in the melted vegan butter.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)