DRINKmaple Nut Mylk*
2 cups DRINKmaple Organic Maple Water
1/2 cup raw almonds
2 tablespoons (1/4 stick) unsalted grass-fed ghee or butter + more for greasing pan
1 teaspoon vanilla extract
¼ cup honey or maple syrup (sweetener optional; sweeten to taste)
Pinch of salt
½ loaf sweet egg bread like challah or brioche, (or our favorite is traditionally made with sourdough since it helps with digestion of gluten) cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten
*For the Nut Mylk:
Blend DRINKmaple Organic Maple Water and almonds until smooth. Set aside.
For the Bread Pudding:
Heat oven to 350 degrees. In a small saucepan over low heat, warm nut mylk, butter/ghee, vanilla, honey/maple syrup and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature. Optional toppings: warm maple syrup, powdered sugar, or fresh fruit.