Chai-Spiced Bread Pudding

1. Prepare Baking Pan

Preheat your oven to 350°F (175°C) and generously coat an 8-inch square baking pan with coconut oil to prevent sticking and enhance flavor.

2. Blend Wet Ingredients and Spices

In a blender, combine the almond milk, soaked and drained Medjool dates, melted coconut oil, ground flaxseeds, ground cinnamon, ground ginger, ground nutmeg, ground cardamom, and vanilla extract. Blend until smooth and creamy, ensuring the spices are well integrated and the dates are fully pureed.

3. Combine Bread and Raisins

In a large mixing bowl, combine the cubed French baguette with the raisins. Pour the blended date mixture over the bread and raisins, stirring gently to ensure each piece is generously coated. Allow the bread to soak for about 10 minutes.

4. Bake the Pudding

Transfer the bread mixture to the prepared baking pan, spread it out evenly, pressing down lightly to compact the mixture. Bake in the preheated oven for 30 to 40 minutes, until the top is golden brown.