This is a staple for any holiday brunch at our house and my kids absolutely love this! I service with fruit salad and top with coconut whipped cream or vanilla coconut yogurt.
- ½ cup pure maple syrup
- 10 cups country style white bread – cubed into 1 inch pieces.
- 1 pint of fresh raspberries
- 2 cans of coconut milk (the heavy cream option)
- 1 tsp finely grated lemon zest
Lightly oil or butter a casserole dish. Pour in the ½ cup of maple syrup and then sprinkle in the bread cubes and raspberries.
In a large bowl, whisk together the 2 cans of coconut milk and the lemon zest and then pour over the cubes. I pat down the bread cubes until the milk absorbs some – let is sit and soak in for at least 10-15 minutes before you bake it in the oven.
Bake for 45 minutes at 375 degrees. Take it out and let it sit for a few minutes before dusting with some powdered sugar. Serve with fruit, coconut whip cream and maple syrup.