Cut the bread slices into 1 inch cubes. Remove 2c of mixed berries and leave out on countertop to defrost a bit.
Spray a 9×13 casserole dish with a nonstick spray and add bread cubes.
Blend tofu, coconut milk, arrowroot, sugar and cinnamon in your high speed blender to make a custard.
Pour custard over bread cubes. Push cubes down to ensure they all get wet, or leave some dryer areas if you like a crunchy crust.
Place in oven and bake for 20min.
Pour mixed berries over the top and bake for another 20min. It’s ok if the berries are still frozen when you add them.
Remove from oven and serve immediately.
Make sure your bread is dry- it works best if the bread is about 1 day past it’s best date. The dryer the bread the better the texture for this recipe. You can also substitute another type of french bread if you prefer.
My husband and I like a mixture of texture so I like to only push down some of the bread and let other smaller areas remain untouched by the custard so that they come out a little crunchy. If you prefer soft texture make sure you have fully coated all of the bread pieces.
Feel free to add more fruit if you like, 2c is an estimate of the amount I used.
My husband really likes maple syrup on top; I prefer to keep it as is or to add some vanilla plant based yogurt 😋