- Pour the batter into the prepared baking dish.
Bake for 40 minutes, until golden brown. Let cool
completely, preferably in the refrigerator overnight.
When completely cool, cut the bread into 1-inch cubes
and place them in a large mixing bowl. - To make the bread pudding, preheat the oven to
350°F. Grease an 11 by 7-inch baking dish. Cover the
bread cubes with the cashew milk and cream; set aside.
In another bowl, combine the eggs, sweetener, vanilla,
cinnamon, and salt; blend well. Pour the egg mixture
over the soaked bread and stir to combine. Pour the
mixture into the prepared baking dish. Bake for 30 to
40 minutes, until set. Let cool in the pan. - To make the glaze, place all the ingredients in a
blender or food processor and process until smooth.
Once the bread pudding is cool, cut it into 12 pieces
and pour about 2 tablespoons of the glaze over each
piece. Note: The glaze will separate if it sits out and
gets too warm. If that happens, puree the glaze again
until smooth. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a rimmed
baking sheet in a preheated 350°F oven for 5 minutes
or until warmed through.
busy family tip: