INGREDIENTS
6
eggs
6
pieces of whole grain, gluten-free bread, cubed (or bread of your choice) *If your bread is on the smaller side, increase to 8 slices
1 cup
unsweetened vanilla almond milk
1 tbsp
cinnamon
vanilla extract
maple syrup
full fat coconut milk refrigerated overnight (canned or I love So Delicious Culinary Coconut Milk)
Cooking spray or coconut oil