Ingredients
· 1 (1 lb. / 450 g) vegan brioche loaf (or soft vegan bread, cubed)
· 4 ½ cups (1080 g) plant milk — oat, almond, or coconut milk work well
· ½ cup (100 g) coconut sugar or date sugar
· 1 tablespoon ground flaxseed + 3 tablespoons warm water (flax egg)
· 1 teaspoon ground cinnamon
· ½ teaspoon pumpkin pie spice (to enhance the granola flavor
· 1 tablespoon pure vanilla extract
· ¼ teaspoon fine sea salt
· 2 tablespoons coconut or olive oil (for greasing + drizzling
· 1 ½ cups Naturalvert Pumpkin Pie Apricot Granola — divided (¾ cup mixed in, ¾ cup on top)
Instructions
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking dish with vegan butter or coconut oil.
2. Cut the brioche into roughly 1-inch (3 cm) cubes and place them in the baking dish. Sprinkle half of the Naturalvert Pumpkin Pie Apricot Granola evenly over the bread.
3. Prepare flax “egg”: Mix 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl. Let sit 5–10 minutes until gel-like.
4. Make the custard: In a large bowl, whisk together the plant milk, coconut/date sugar, flax mixture, cinnamon, pumpkin pie spice (optional), vanilla, and salt until smooth.
5. Assemble: Pour the custard evenly over the bread cubes. Lightly press them down so they soak up the liquid but don’t mash them.
6. Top: Sprinkle the remaining Naturalvert Pumpkin Pie Apricot Granola over the top and drizzle lightly with melted vegan butter or coconut oil.
7. Bake for 40–45 minutes, until the top is golden and crisp and the center feels set (not jiggly).
8. Cool slightly before serving.
9. Serve warm with a drizzle of maple syrup, coconut whipped cream, or a scoop of vegan vanilla ice cream for an indulgent touch.