There’s something so comforting about sweet cinnamon-y aromas filling the house in the wee hours of the morning. My Mom made this stuff (well, the totally non-Paleo kind) for so many Christmas and Easter mornings so the scent evokes some very potent warm-and-fuzzies.
Warm-and-fuzzies are exactly what I need, too…I’m honestly a little homesick after spending last week surrounded by friends and family, and with my Man out of town for the week I’m a little lonely, too. Woe is me…
Oooey-gooey, carmelized-on-top, sweet baked goodness?
1 Loaf Paleo-Friendly Bread (I used banana bread…I’ll post a recipe soon)
3/4 c Coconut Milk
1/2 t Salt
1 t Cinnamon
1 t Vanilla
Arrange slices of bread in a greased 2 QT baking dish.
Beat the eggs, coconut milk, and seasoning with an electric mixer until frothy. Pour over bread, cover the dish, and place in the refrigerator for at least 3 hours or overnight.
Bake at 350 degrees for 30-40 minutes until golden brown on top. Serve with butter and maple syrup!