Step 1

Preheat: Preheat oven to 350°F (177°C). Lightly grease a 9x13-inch (23x33 cm) casserole dish and set aside.

Step 2

Bake bread (see note 1): Cut bread into 1 to 1½-inch cubes (2.5-4 cm). Scatter the bread on a large baking sheet. Bake until slightly dried on the outside, but not yet golden, 5 to 8 minutes, stirring halfway.

Step 3

Make custard: Meanwhile, combine non-dairy milk, brown sugar, cornstarch, vanilla, cinnamon, cardamom (if using), and salt in a small saucepan. Warm over medium low heat, whisking frequently, until mixture is thickened and coats the back of a spoon, about 3 minutes.

Step 4

Coat bread: Transfer bread into the greased casserole dish. Pour the custard over top. Gently stir until the bread is evenly and thoroughly coated.

Step 5

Make topping: In a small bowl, mix together flour, brown sugar, and cinnamon. Pour melted butter over top, mix until well combined. Use your fingers to roughly crumble the almonds, then add. Mix with your fingers to combine. Sprinkle the topping over the casserole (see note 2).

Step 6

Bake and garnish: Bake until the top of the casserole is golden brown and slightly crisp, about 30 to 35 minutes (see note 2). If desired, sprinkle with powdered sugar and serve with berries and maple syrup.