Protein Bananna Pudding

Ingredients

• 2 cups  cashew milk
• 2 tablespoons ghee, more for greasing pan
• 1 teaspoon vanilla extract
• ⅓ cup coconut palm sugar
•  Pinch Himalayan salt
• ½ loaf EMGF Protein Bread, cut into 2-inch cubes (about 5 to 6 cups)
• 2 eggs, beaten

Instructions

1. Heat oven to 350 degrees. 
2. In a small saucepan over low heat, warm cashew milk, ghee, vanilla, coconut palm sugar and salt. 
3. Continue cooking just until ghee melts; cool. 
4. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
5. Add eggs to cooled milk mixture and whisk; pour mixture over bread. 
6. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. 
7. Serve warm or at room temperature.