In a saucepan, add ingredients one at a time and mix well.

Add coconut milk,

Add plant based buttery spread

Add vanilla extract,

Add organic sugar

Open Pique Tea Earl Grey packets (you'll need 3 to infuse the flavor) and add to saucepan and salt.

Stir until the buttery spread melts.

Let it cool.

Take the eggs (which should be beaten in a bowl). Temper the eggs with the coconut milk mixture. This means you want to bring the temperature up so it doesn't turn into a scrambled egg flavor when you add it to the coconut milk mixture. You do this by slowly take a tablespoon at a time and bring the egg mixture's temperature up to the coconut milk mixture.

Once the temp is up (you can measure the temperature with a candy thermometer, but I did it with my eye). Then add the whole egg mixture into the coconut milk mixture and stir well.

Pour over the cubed bread mixture and then place into the oven. Bake between 30 to 45 minutes.

Serve with either shredded coconut, whipped cream, or ice cream.

I made it dairy free so I could enjoy it without stressing, but you can use regular milk or almondmilk if you prefer. The Earl Grey Tea Crystals from Pique Tea gave it a kind of smokey flavor. Combined with the sweet coconut milk mixture, it was absolutely scrumptious.