Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
For the milk mixture:
Drain the cashew nuts and place in a food processor or blender with all the other ingredients for the milk mixture.
Whizz until completely smooth.
Transfer into a jug.
For the pudding:
Spread a thin layer of the coconut oil over each slice of bread.
Place one layer of bread slices along the bottom of a large baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall) - cut up the bread slices if necessary so that you can arrange them evenly across the bottom of the baking dish.
Sprinkle over half of the raisins.
Add another layer of bread slices.
Sprinkle over the remaining raisins.
Add another layer of bread slices.
Carefully pour over the milk mixture (using the jug), making sure that each slice of bread is completely soaked.
Leave the bread to soak up some of the milk mixture for around 5 minutes before baking.
Sprinkle over coconut sugar, if desired.
Bake in the oven for around 45 minutes, until the top is crispy and golden brown.
Best enjoyed within the day, but keeps covered in the fridge for up to a couple of days and can be enjoyed cold.
Video
Notes
You may need to do more or less layers depending on the size of your baking dish. Just make sure that your raisins are buried under a final layer of bread on top, otherwise they will get burnt whilst baking.*You can use any type of bread - I used my almond bread but you can use any type of store-bought bread, or my coconut bread or even banana bread!