This is a delicious make-ahead holiday breakfast.
8 c 100% whole grain bread, cut into 1” cubes (about 1 loaf) 1 cup cooked sweet potato (peel removed)
2 c almond milk
1/3 c maple syrup
1/4 c unsweetened applesauce
2 & 1/2 tsp cinnamon
1 tsp vanilla
1 tsp grated orange rind
1 tbsp orange juice
1/4 tsp allspice
1/4 tsp cloves
1/8 tsp sea salt
1 c fresh, or frozen & defrosted, cranberries
1tsp melted coconut oil 1 tsp maple syrup
1/3 c. chopped walnuts 1/2 tsp cinnamon
In a 250F oven, toast bread cubes for 15 minutes. Remove from oven. Increase oven temperature to 350F.
Meanwhile, combine sweet potato, almond milk, eggs, maple syrup, applesauce, cinnamon, vanilla, orange rind, orange juice, allspice, cloves, and salt in a blender and blend until smooth.
In a large bowl, gently combine the toasted bread cubes with blended mixture and cranberries. Transfer to a greased 9x11 baking pan. Combine topping in a small bowl...
Watch the podcast, above, or listen below.
Sarah and I share our favourite stories, strategies, and tips for taking back the holidays – after all, you deserve a break and some fun too! Our suggestions include:
setting an intention around what really matters to you about the holidays this year and then taking the steps to make that happen,
saying no to plans and events that don’t serve you,
getting better at outsourcing and delegation,
creating new traditions that serve you better,
taking shortcuts that make things easier, and
setting and enforcing boundaries to protect your own wellness and joy.
It’s the perfect pre-Holiday conversation, join us!
For free tools and resources for making change around alcohol, burnout, or midlife, visit: www.wendymccallum.com/learn-with-wendy