Mulled Milk:
  • 2 cups almond milk
  • 2 cup lite coconut milk
  • 1 packet (1.2 oz) mulling spices
  • 1 orange, sliced
  • 1/4 cup dried cranberries
  • 1/2 cup maple syrup
Egg Mixture:
  • 4 whole eggs
  • 4 egg whites
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch ground cloves
  • 1/2 tsp salt
  • 2 T vanilla extract

Assembly:

  • 1 loaf brioche bread
  • 1/4 cup dried cranberries
  • 2 T preserves of choice (I used apple cinnamon)
  • Dairy free butter (such as ghee, or the coconut-based butter I got at DFM!)
  • Candied pecans and maple syrup, for topping
To Prepare:

In a medium saucepan, combine the ingredients for the mulled spice milk and bring to a simmer over medium heat. Watch carefully that it does not boil over. As soon as it begins to bubble, reduce heat to low and cover. Let simmer for about 15 minutes, and remove from heat. Keep covered and allow to cool to room temperature.

Whisk together eggs with spices and vanilla extract. Once the milk mixture cools, strain out all the flavorings and pour into the egg mixture.

Cut brioche into 1 inch cubes and spread into a baking dish. Sprinkle over dried cranberries and dollop in preserves of choice. Pour over the custard, cover the dish and let sit overnight or for at least a few hours.

When you are ready to bake it, preheat the oven to 350 and top with pats of dairy free butter. Bake for 45 minutes until custard is set and the top is golden brown. Top with chopped nuts and a drizzle of warm maple syrup and try not to eat the whole pan in one sitting….

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