This breakfast recipe is so good and can easily be made paleo with paleo bread and 1/4 cup honey. I love the fluffy texture, sweetness of the honey, and tartness of the berries. Makes 6-8 servings.

Ingredients

1. 1 loaf LNB bread or homemade bread cut into 1 inch cubes
2. 1/2 cup of cornstarch dissolved in 1 cup non dairy milk, OR (if you can do eggs) 5 eggs, whisked

1. 1/2 cup frozen or fresh blueberries
2. 1/2 cup frozen or fresh raspberries
3. 1 1/4 cups full fat non dairy milk, OR canned coconut milk (if not allergic to coconut)
4. 1/2 cup honey or maple syrup
5. 1 tsp cinnamon
6. 2 TB vanilla extract

Directions

1. Preheat oven to 350 or crockpot to low.
2. Pour the bread chunks and berries into a lightly oiled 9×11 dish or an oval crockpot.
3. Pour the cornstarch milk mixture over the bread and berries.
4. Mix the remaining ingredients together and pour over the bread mixture.
5. Bake 45 mins or till top is crispy golden brown and toothpick comes clean. OR Cook in crockpot on low for 4-6 hours. (crockpot won’t crisp the top as much, but it will be extra moist and toothpick come out clean)
6. Serve while warm. Top with powdered sugar and a bit more honey or maple syrup, if desired.

ENJOY!

~Please leave a comment below on how you liked this recipe~