Almond Vanilla Bread Pudding (Dairy-free!)
1 t. cinnamon
1/4 c. sugar
3/4 loaf of store-bakery French bread that was forgotten and dried out until it flaked crunchy bits when you touch it
1/4 c. brown sugar
3 T. softened butter3 c. vanilla almond milk
Mix together the cinnamon and sugar, set aside. Cut the French bread into cubes about 3/4-1 inch on a side. Spray a large pie pan or 9x13 cake pan. Spread the bread cubes into the pan. Sprinkle with the cinnamon sugar mixture.
In a mixing bowl, beat the eggs until mixed up, like for scrambled eggs. Add the brown sugar and butter. Mix until smooth. Stir in the almond milk. Beat smooth.
Carefully pour the milk-egg mixture over the bread cubes.
Bake at 350° for 45-60 minutes, until the custard is set but not dry. It will be gooey and wet in the bottom. Let the bread pudding cool for 30 minutes to help it set up more and the bread to absorb more of the milk. Refrigerate it overnight for the best results.
You can serve it cold, but it's best warmed up in the microwave. It comes out creamy, more like a pudding or custard than bread.