Vegan Raspberry-Almond Bread Pudding

• Oil or cooking spray
• 10 slices day-old bread
• 2 cups almond milk
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1 cup fresh or frozen raspberries

1. Preheat the oven to 375F.
2. Lightly coat a 9-inch baking pan with oil or cooking spray.
3. Cut the bread into 1/2- to 3/4-inch cubes and place in the prepared pan.
4. Combine the almond milk, sugar, and cinnamon in a bowl and pour over the bread.
5. Add the raspberries to the pan and stir until just combined.
6. Bake for 45 to 50 minutes, or until the center is set.
7. Almond milk is made from grinding almonds and water.
8. Its easier to buy it, but if you wanted, you could actually make it at home.
9. Unlike cows or goats milk, it doesnt have any cholesterol, and its also free of lactose.
10. It was widely used in Europe, the Middle East, and into Asia in the Middle Ages, for a number of reasons, not least because animal milk wouldnt keep for long without spoiling, so it was usually immediately made into butter or cheese.

oil, bread, almond milk, sugar, cinnamon, frozen raspberries

Taken from www.epicurious.com/recipes/food/views/vegan-raspberry-almond-bread-pudding-383150 (may not work)