INGREDIENTS
2 pints
Raspberries, fresh or frozen
3
Egg yolks
5
Eggs, whole
2 1/2 cups
Coconut milk
1/4 cup
Honey
1 tbsp
Brown sugar
1/2 tsp
Cinnamon
1
Maple syrup and powdered sugar
1/2 tsp
Salt
1 tbsp
Vanilla extract
1/2 cup
Almonds
1/4 cup
Coconut, unsweetened flaked
1
1 inch loaf Challah bread
2 tbsp
Butter
1 tsp
Rose water
teaspoon pinch of fresh nutmeg (about ¼)