Step 1

Prepare the bread: Cut the bread into 1 inch cubes. I do this by first slicing the loaf, then cutting into smaller cubes. Lightly grease a 9 by 13 inch casserole dish, and add the bread cubes to it.

Step 2

Make the custard: In a blender, add the silken tofu (drained of water if needed), coconut milk, cornstarch, sugar, vanilla, cinnamon and salt. Blend until smooth.

Step 3

Pour the custard over the bread cubes. Using your hands, press the bread down into the custard a few times, until the bread is soaked in it. Cover and place in the refrigerator for 8-12 hours. You can bake it immediately if you prefer.

Step 4

In the morning, preheat the oven to 350 degrees F.

Step 5

Make the topping: In a small bowl, combine the brown sugar, flour and cinnamon. Then cut the vegan butter in with a fork or your fingers. Sprinkle this over the top of the casserole.

Step 6

Bake, uncovered, for 40-50 minutes, until golden brown on top and cooked throughout.

Step 7

Sprinkle with a dusting of powdered sugar and serve with warm, pure maple syrup. Enjoy!