Step 1

Cut day-old baguette into bite sized squares. (Alternatively, you can use fresh baguette, spread out the pieces onto a baking tray and let “dry out” for at least 2 hours).

Step 2

In a blender, combine the coconut milk, tofu, coconut sugar, butter, corn starch, vanilla and cinnamon. Blend until smooth.

Step 3

Transfer bread bites to a large rectangular baking dish (8 x 11 inches) pour in the creamy custard and press down with your hands gently to soak everything. Cover and refrigerate overnight.

Step 4

Preheat oven to 350F/176C. In a small bowl combine the flour, sugar and vegan butter. Massage with your finger tips to create a crumble texture. Sprinkle in the pecans and mix again.

Step 5

Sprinkle the crumble topping over the French toast casserole and tuck sliced apples into the nook sand crannies if using. Bake for 40 minutes, or until golden on top. Let cool slightly, cut into squares and serve with maple syrup.