Slice the stale bread into 1 inch cubes. Make sure you have a minimum of 10 heaping cups of cubed bread. If the bread feels too soft and not stale enough, bake for 10 minutes at 300 degrees Fahrenheit to dry it out. Alternatively, you can leave the bread out for another 24 hours after slicing into cubes to dry it out.
Add the cubed bread to a lightly greased 9x13 casserole dish.
In a large bowl, whisk together the Just Egg, almond milk, coconut cream, maple syrup, cinnamon, vanilla extract, and kosher salt.
Pour the Just Egg mixture over the cubed bread and gently toss the bread in the casserole dish and press the bread down into the egg mixture to ensure all the bread had evenly absorbed the egg mixture. It's okay if there is a small amount of liquid remaining in the bottom of the casserole dish, but MOST should be absorbed into the bread.
Cover dish tightly with saran wrap and refrigerate overnight for up to 12 hours.
The next morning, preheat the oven to 350 degrees Fahrenheit.
Prepare the brown sugar crumb topping by simply mixing together the flour, brown sugar, cinnamon and cubed butter.
Sprinkle the crumb topping mixture over the casserole and bake for 45 minutes.
Allow to cool for 5 minutes, then serve with maple syrup and desired toppings.
If you do not have time to refrigerate this casserole overnight, you can bake it right away it will just be less flavorful and less soft. Allowing it to soak for at least 1-2 hours is best!
If you do not want to make with the crumb topping, leave it off!
Do not use sliced sandwich bread to make this casserole. It will be too soft and soggy.
There is no substitute for the Just Egg. I developed this casserole specifically with this product (not sponsored, just love it!).
Do not substitute the maple syrup with a granulated sugar. It needs the liquid from the maple syrup. You can substitute with agave nectar or a similar liquid sweetener.
Note that kosher salt is not the same as table salt. If using table salt or Himalayan salt, reduce to 1/4 teaspoon.