Ingredients
The following ingredients have 7 Servings
- 3 gluten free dinner rolls or about 3 cups (cubed or pulled apart)
- 2 cups shredded carrots
- 1/2 cup dates
- 1/3 to 1/2 cup coconut sugar
- 1/3 cup chopped walnuts
- 5 eggs (2 egg whites)
- 1-2 tsp cinnamon
- 6 oz unsweetened vanilla cashew milk (or silk almond milk)
- Maple syrup
- Coconut Oil or non dairy butter (melted)
- Optional dairy free frosting (see notes)
Instruction
- First chop up your dates, day old bread, and shred your carrots. It’s easy to buy carrots already shredded if you don’t want to shred them yourself.
- toss your carrots, walnuts, and dates in a bowl and add in 1/4 cup of coconut sugar.
- Let that sit in fridge for a few hours or more. Letting the carrots and sugar sit is optional but it does help increase the sweetness.
- Next prepare your eggs. In a large bowl, Whisk your eggs and egg whites together. Add in your cashew milk, the other 1/4 cup sugar, and cinnamon. Whisk all together again.
- Once your carrots and dates have set well in the sugar, combine them with your bread in another bowl and another Toss all together.
- Place bread and carrots in oiled medium sized casserole (8×12 or 9×11) dish and spread it out evenly.
- Pour egg mixture on top making sure all the bread is evenly coated.
- You can let it sit for about 10 minutes or place in fridge for a few hours before baking.
- If liquid is all absorbed once set, add a few more tbsp to coat bread before baking.
- Once ready to bake, place in oven at 350F for 35-45 minutes. I usually check at 35 and go from there. if you soaked the bread longer, you might want to cook longer.
- Remove and drizzle with your choice of topping before serving.
- See notes for vegan cream cheese frosting options
- I used a 1/4 c maple syrup combined with a few tbsp of coconut oil to make it thicker. You can also use a dairy free butter to melt with maple syrup. Drizzle on top with a dash of cinnamon before serving or serve as is.
