2 cups unsweetened coconut milk (or other milk alternative)
8 large eggs
1 cup sweet potato puree
1/4 cup unsalted butter, melted (you may substitute coconut oil or vegan buttery substitute)
2 tablespoons pure vanilla extract
2 tablespoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup raisins
Optional (but recommended!): Pure maple syrup
Instructions
Coat a large baking dish (~9 x 12”) with coconut oil or butter and add cubed bread. Set aside.
In a large bowl, whisk together milk, eggs, sweet potato puree, butter, vanilla extract, spices and raisins.
Pour wet ingredients over the bread and make sure all bread is soaked thoroughly. Mix carefully so combined. You may cover and refrigerate for a few hours or overnight. Alternatively, you can bake immediately.
Bake for 50-60 minutes in a preheated 350°F oven. Top should be crispy and browned on top when done. Let sit for a few minutes before serving with pure maple syrup!