Some people make crunchy bits for their salads with day-old bread. But here’s a better and sweeter option that will get your engines purring like a Ferrari.
7 TBLSP non-dairy milk (I like almond, but soy, rice, or coconut will work just fine)
2 TBLSP brown sugar
1 ½ teaspoons maple syrup
Slosh of vanilla extract
Sprinkle of salt
1 ¼ cups bread cubes
Sprinkle of ground cinnamon
Preheat oven to 350 degrees Fahrenheit. Grease a large ramekin or oven-proof bowl
- In a medium-sized bowl, whisk together the milk, sugar, maple syrup, vanilla, and salt.
- Plop the bread cubes into the milk solution and let it sit for 10 minutes or so, sopping up the delicious mess. You could toss in a few sprinkles of cinnamon if you’d like. Add in the raisins. (You could put them in earlier, especially if they’re a little hard. They’ll puff up a bit.)
- Once the milk solution is absorbed, place the bread and etc. into the prepared baking vessel. Sprinkle the top with a little cinnamon.
- Bake for 30-40 minutes, until it’s puffed and golden and the milk has been absorbed.
- Use a slosh of rum instead of the vanilla.
- Try dried apricots, diced small, instead of the raisins.