This make-ahead casserole starts with cubed, day-old bread soaked overnight in a rich, spiced custard built from dairy free milk and dairy free heavy cream, thickened with a touch of cornstarch and sweetened with real maple syrup and vanilla. A flaxseed gel gives the custard its silky, cohesive texture, so every cube soaks up that cinnamon-nutmeg flavor and turns soft and custardy in the center. Before baking, a brown sugar and cinnamon crumble gets scattered over the top along with pieces of dairy free butter, so the surface bakes up deep golden and slightly crisp while the inside stays tender. It's the kind of dish you assemble the night before and just slide into the oven the next morning, filling the kitchen with cinnamon and maple as it bakes. Finished with a drizzle of maple syrup or a dusting of powdered sugar, it's a cozy, crowd-pleasing brunch centerpiece that fits neatly into a vegan spread.
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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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