An easy way to make French toast into a make-ahead casserole.
Cut 5 slices of bread into cubes (about 1-inch square) and place in a large mixing bowl.
Add dry ingredients (1/2 cup garbanzo flour, 2 tbsp sugar, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp nutmeg) to a small mixing bowl and give them a stir.
Add 3/4 cup plant milk, 1/3 cup melted vegan butter, and 1 tsp vanilla, and stir with a whisk until you have a smooth batter. (Don't taste the batter! It's awful before it's cooked).
Pour the mixture over the bread cubes and fold them over with a rubber spatula until they are well coated and have soaked up all of the batter.
Put 2 tablespoons of any neutral-flavored oil in the bottom of an 8" x 8" casserole dish and then pour in the saturated bread cubes and top with berries.
Add softened butter, flour, oats, brown sugar, cinnamon, nutmeg, salt, and baking soda to a medium-sized mixing bowl. Mix with the back of a fork or a pastry cutter until crumbly.
Sprinkle the top of the casserole with the crumble topping.
Bake immediately or cover and place in the fridge for up to 48 hours before baking.
Preheat your oven to 375° F (190° C), then once it reaches temperature, place the casserole in the oven uncovered for 40-45 minutes until the top is slightly brown and crispy.
Scoop out with a spatula and serve with a drizzle of maple syrup.