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Preheat the oven to 350°F. Spread bread cubes in a single layer on a baking sheet and place in the oven. Bake until bread is fragrant and golden, 5 to 7 minutes. Alternatively, allow bread cubes to dry uncovered overnight.
Drain mango from soaking liquid and place in a blender. Add banana, almondmilk, pumpkin, vanilla, cinnamon, garam masala, nutmeg and flaxseed. Purée until smooth. Combine toasted bread cubes with mango-banana mixture. Line a 9x13-inch baking dish with parchment paper and spread bread mixture in the dish. Let rest for 30 minutes or overnight to allow bread to soak up ingredients.
Bake at 350°F until set and golden brown on top, about 45 to 60 minutes. Allow to cool for about 5 to 10 minutes. Serve warm.