6 cups Raisin Challah (or any bread), cubed
3.5 cups Unsweetened Vanilla Almond Milk, divided
1/2 cup Coconut Sugar
1/2 cup Justin's Cinnamon Almond Butter
Optional: Cinnamon Almond Butter, Pure Maple Butter
Preheat oven to 350F. Grease a loaf pan with cooking spray.
Place bread cubes in a large bowl. Pour 2 cups of almond milk over bread and set aside.
Meanwhile, beat together remaining 1.5 cups almond milk, sugar, almond butter and eggs in a separate bowl. Pour over soaked bread and mix well.
Pour bread mixture into prepared loaf pan and bake 1 hour.
Serve warm with a drizzle of Cinnamon Almond Butter or Maple Butter.