Step 1

Preheat the oven to 350°F (180°C).

Step 2

Cut the bread into chunks and then add to a mixing bowl with the raisins.

Step 3

Add the coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla to a blender jug and blend until very smooth.

Step 4

Pour the blended mix over the bread chunks and raisins in the mixing bowl. Toss it carefully, being careful not to break up the bread, so that all the bread pieces are covered with the sauce.

Step 5

Transfer to a 9x13 baking dish and smooth down evenly.

Step 6

Melt 3 Tbsp of the vegan butter and brush it over the top. If you have some leftover then keep it for later.

Step 7

Place into the oven (uncovered) and bake for 45 minutes.

Step 8

When it comes out the oven it should be all browned and crispy on top. Melt the remaining 2-3 Tbsp of vegan butter and brush over the top. I usually start with 2 Tbsp but if I run out then I melt another 1 Tbsp.

Step 9

Dust the top with powdered sugar (optional) but it does look pretty.

Step 10

Serve with vegan whipped cream, vegan ice cream or vegan custard.