Gluten-Free Challah Bread French Toast Bake with cherries

1. Grease a 13x9 inch baking dish
2. Cut two loaves of gluten-free challah bread into 2” cubes
3. In a large bowl, whisk together:
- 4 eggs, room temperature
- 1 15oz. can of coconut milk
- 1 cup almond milk
- 1 cup frozen cherries, halved
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 3 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
4. Pour the mixture over the challah bread, cover & refrigerate for at least one hour (preferably 2-3 but can also do overnight!)
5. Once chilled for the allotted time, preheat the oven to 375F
6. Place the covered baking dish in the oven and bake for 1 hour
7. Then, remove the cover and add 4 tablespoons of dairy-free sliced butter across the top
8. Bake uncovered for roughly 30 minutes, until golden and the top pieces get a slight crisp to them
9. Allow to cool for 15 minutes before sprinkling with powdered sugar
10. Serve with maple syrup and enjoy!