Prep time 5 mins. Bake time 1 hour.
5 cups approx sourdough – we used our 100% whole grain rye and some leftover baguette.
3 cups rice milk/milk of your choice
1 tablespoon vanilla paste/vanilla essence/vanilla bean; whichever you have.
1/4 tsp nutmeg
1/2 tsp cinnamon
1 cup chopped dates and currants – you can add anything you like, nuts and seeds for example.
Grease a 2 litre casserole dish. Cut bread into inch thick cubes and place into dish with dates and currants mixed throughout. In a bowl beat together eggs and milk and add spices. Pour over bread. Place into 180 degree pre-heated oven and bake for 1 hour.
Vegan Caramel Sauce – substitute for dairy if you prefer.
1 tin coconut cream
1/2 cup coconut sugar/rapadura/sugar of your choice.
1 vanilla pod.
1/2 teaspoon salt
1 tablespoon coconut oil.
Bring coconut cream, sugar and vanilla pod to the boil in a pot, turn heat down low so sauce is rolling over and stir occasionally to prevent from burning as it thickens for about 25 minutes. Remove from heat and add salt and coconut oil/ lard. Thickens on cooling. Remove vanilla bean before serving.