Cubed brioche or challah soaks overnight in a spiced custard built from maple syrup, vanilla, cinnamon, and nutmeg, so every piece turns soft and pudding-like by morning. A brown sugar and cinnamon topping gets scattered over the surface before baking, creating a deep golden crust while the center stays rich and custardy underneath. It's a genuinely make-ahead breakfast ā assemble it the night before, then just slide it into the oven when you're ready. The result is a bubbling, caramelized top with tender, custard-soaked bread beneath, finished with a drizzle of maple syrup or a dusting of powdered sugar if you like. This is a great dish to have on hand for a dairy free brunch spread, especially when you want something that feeds a crowd without last-minute fuss.
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In a small bowl, whisk together the ground flaxseed and 9 tbsp water until combined. Let sit for 5 minutes until the mixture thickens to a gel-like consistency.
In a large mixing bowl, whisk together the dairy free milk, dairy free heavy cream, and cornstarch until the cornstarch is fully dissolved with no lumps. Whisk in the flax gel, maple syrup, vanilla extract, 1 1/2 tsp ground cinnamon, nutmeg, and salt until smooth and uniform.
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