1small (14-16 ounces) boule French style country bread, pullman white, sourdough, or vegan challah, cut into large cubes (or half of a 2-lb loaf)
1 1/2cupschopped strawberries, or another berry/fruit of choice
2 1/4cupsnon-dairy milk of choice
1/4cupcashew or almond butter (substitute another nut/seed butter or a heaping 1/3 cups raw cashews if you have a powerful blender)
1/3cupmaple syrup or 6 pitted, medjool dates
2tablespoonsground flax meal
Preheat your oven to 350F and lightly oil a 9 x 13 baking dish. Place your cubed bread and chopped strawberries into the baking dish.
Blend the non-dairy milk, cashew butter, salt, cinnamon, syrup or dates, and flax meal in a blender till smooth. Pour the this mixture over the bread and berries. Allow the bread to soak up the liquid for at least 30 minutes. You can also prep the casserole the night before breakfast, cover it, and let it sit in the fridge overnight.
Bake the casserole for 45-55 minutes, or until the top is golden and the bread cubes are getting a little brown and crispy at the edges. (Check the casserole at 35 minutes, and if it's browning too quickly, you can cover it with foil and continue baking for 15 more minutes or so.) Allow the casserole to cool for at least 15-20 minutes before serving.
The casserole can be frozen for up to 6 weeks. Leftovers will keep in an airtight container in the fridge for up to 5 days.