9 ingredients | 3 hours (slow cooker) | 2 servings

Ingredients

15 ml Coconut Oil
240 ml Unsweetened Almond Milk
2 Eggs
48 grams Coconut Sugar
3 grams Cinnamon
5 ml Vanilla Extract
7 slices Whole Grain Bread (cut into one-inch cubes)
280 grams Frozen Berries
107 grams Maple Syrup (optional, for drizzling)

Directions

1. Grease the inside of the slow cooker pot with coconut oil.

2. In a large bowl, whisk together the milk, eggs, coconut sugar, cinnamon and vanilla.

3. Add the chopped bread and let it stand and soak for ten minutes.

4. Stir in the frozen berries.

5. Add the mixture to the slow cooker and cover with a lid.

6. Cook on low for about three hours, or until set, careful not to burn.

7. Divide evenly between plates and top with maple syrup, if using. Enjoy!

Hints & Tips

Leftovers - Refrigerate in an airtight container for up to four days.

Serving Size - One serving is equal to approximately one cup.

Gluten-Free - Use gluten-free bread instead.

More Flavour - Swap out the whole grain bread for brioche.

Additional Toppings - Greek yogurt and/or fresh berries.