1cup(240ml) nondairy milk, unsweetened and unflavored
1tablespoons(12g) organic granulated sugar
¼teaspooncinnamon
2teaspoonsvanilla extract
2egg replacers
8ounces(226g) bread of choice
Glaze
¼cup(30g) organic powdered sugar
1tablespoon(15ml) vegan eggnog
Optional
Powdered sugarfor dusting
Pomegranate seedsfor garnish
Instructions
Preheat oven to 350°F (176°C).
In a bowl mix the vegan eggnog, nondairy milk, organic sugar, cinnamon, vanilla extract, and egg replacers together with a spoon or whisk until well incorporated.
Spray a small baking dish with baking spray. Rip the bread into small pieces and place into the pan. Pour the liquid over the bread.
Let the bread soak for 15 minutes.
Place the pan in the oven and bake for 35 minutes on the top rack. Then move it to the middle rack and lower the temperature to 325°F (162°C) bake for 15 minutes.
Let it cool for at least 10 minutes before putting the glaze on top.
Drizzle the glaze over, cut a piece, and add powdered sugar and pomegranate seeds if desired.