First, slice the bread into cubes and place the pieces of bread in the casserole dish.

To make the custard mixture, whisk together the can of coconut milk, dairy-free milk, brown sugar, vanilla, cinnamon, cornstarch, and ground flax seeds in a large bowl.

Pour the custard mixture over the bread cubes and use your hands or a spoon to make sure every piece of bread is fully coated in the mixture.

Cover the baking dish with plastic wrap and refrigerate overnight, or for at least a few hours, to allow the bread to fully absorb the liquid.

When you're ready to bake the French toast casserole, preheat your oven to 350°F (175°C).

Place the casserole in the oven and bake for 35-40 minutes, or until the custard is set and the top layer of the casserole is golden brown.

Note: if you want your vegan French toast casserole to have an even more buttery taste and a crispier top, you can add a few tablespoons of melted vegan butter on top of the casserole before popping it in the oven to bake.

While the casserole is baking, prepare the vegan cream cheese frosting by whisking together the vegan cream cheese, maple syrup, and vanilla in a small bowl.

Once the French toast casserole is done baking, let it cool for 10-15 minutes at room temperature before serving.

Spread the vegan cream cheese frosting on top of the casserole and top it with fresh fruit. I topped mine with a drizzle of maple syrup and fresh berries.