Ingredients

• 5 cups Lactantia^® Lactose Free 2% Milk
• 6 eggs, beaten
• 6 tbsp apple butter
• 6 tbsp sugar
• 3/4 tsp cinnamon
• ½ tsp ground cadamom
• 3 star anise
• 3 tsp vanilla
• ½ tsp salt
• 9 cups challah bread (or other egg bread), cubed
• 1 ½ cup Lactantia^® Lactose Free 35% Whipping Cream
• ¼ cup icing sugar
• 2 tbsp cinnamon for garnish
• Cooking spray as needed

Instructions

1. Preheat the oven to 350°F.
2. In a heavy bottom pot, heat the Lactantia^® Lactose Free milk with the star anise, cinnamon, cardamom, and vanilla. Once it comes to a boil, remove from the heat and let steep for 10 minutes.
3. Strain the milk mixture and place back in the pot. Heat the milk mixture again bringing it to a simmer.
4. In a large bowl, mix together the sugar, eggs, apple butter and salt.
5. Slowly add in the hot milk, tempering the eggs (by adding the liquid in slowly and continuing to whisk, prevents the eggs from cooking). Stir in the bread cubes.
6. Pour the bread mixture into a 9-inch x11-inch baking dish that is sprayed with cooking spray.
7. Bake uncovered for 40 minutes, until a knife inserted comes out clean. Let cool.
8. In an electric mixer with the whisk attachment, whip the Lactantia^® Lactose Free 35% Cream. Add in the icing sugar, 1 tbsp at a time, until you get stiff peaks.
9. To serve, top with the whipped cream and a sprinkle of cinnamon.