1
Place the bread cubes in a lightly greased 9×13-inch casserole dish.
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2
In a blender, mix silken tofu, coconut milk, cornstarch, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until smooth and creamy.
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3
Evenly distribute the custard over the bread cubes. Lightly press the bread to help the liquid absorb. Then, cover and refrigerate for a minimum of 2 hours.
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4
In a small bowl, combine brown sugar, cinnamon, all-purpose flour, and cold vegan butter, using your fingers or a fork to achieve a crumbly texture
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