Ingredients

The following ingredients have 6 Servings
  • 1 loaf (16 ounces Italian bread)
  • 2 cups Silk unsweetened cashew milk
  • 3 bags chai tea
  • 2 bananas
  • 2 tablespoons brown sugar
  • 2 Tablespoons chia seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 4 Tablespoons butter or dairy-free butter (cut into small pieces)
  • 1/4 cup brown sugar (packed)
  • 2 tablespoon light agave nectar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/3 cup cashews (roughly chopped)

Instruction

  • Cut the bread into 1-inch pieces; place in a large mixing bowl.
  • In a saucepan, bring the cashew milk to a simmer. Remove from heat and add the tea bags. Let the tea steep for 5 minutes, then discard the bags. Transfer the cashew milk to a blender. Add the banana, brown sugar, chia seeds, vanilla, and spiced; blend until smooth. Pour the liquid over the bread; turn to coat.
  • Transfer the bread and any extra liquid to a 9x13-inch casserole dish. Cover and refrigerate overnight.
  • The next morning, heat the oven to 350ºF.
  • In a small bowl, combine the butter, brown sugar, agave, and spices; mix with a form until the mixture is crumbly. Stir in the cashews. Spread the topping over the uncovered casserole.
  • Bake 30 minutes, or until puffed and golden brown.