115 oz loafgluten-free bread, cut into 1-inch cubes(I used Canyon Bakehouse Honey Oat)
2cupsmixed berries(I used 1/2 cup each of strawberries, blackberries, raspberries and blueberries)
1Tbsppure vanilla or vanilla extract
Coat a 9×13-inch baking dish with nonstick spray. Arrange bread cubes evenly on the bottom of the dish, followed by the berries. Set aside.
In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, nutmeg, cinnamon, and salt. Pour over the bread. Cover the dish with foil or plastic wrap and place in the refrigerator for at least 2 hours or overnight.*
When ready to bake, preheat oven to 350° F. Bake, uncovered, for 50 to 55 minutes or until lightly golden brown and where there isn’t any remaining liquid in the center of the dish. Serve warm and enjoy often!
* The longer the dish sets (goal = overnight), the more custardy and moist it is! I’ve baked this many times with just letting it soak 2 hours and it’s good, but the best version is definitely letting it soak overnight!