1 (400ml) can of coconut milk
½ cup soy or almond milk
½ cup coconut sugar or brown sugar
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground nutmeg
2.5 tbsp cornflour or starch, or plain or self-raising flour
½ cup vegan chocolate chips
2-day old sourdough baguette *(16 x 1 inch slices), or a stale loaf of regular bread. (The firmer the bread the better!)
Firstly, whisk together the almond or soy milk with the flour until there are no lumps.
In a large bowl, whisk the coconut milk, coconut sugar, vanilla, cinnamon, nutmeg and the flour mixture together.
In a large circular or rectangle baking dish, lay the bread so it just overlaps at the crusts.
Pour over the wet mixture evenly, then sprinkle the vegan chocolate chips on top, pushing some chips down between the bread layers.
Cover the dish in tin foil and place in the fridge overnight or for a minimum of 30 minutes.
When you are ready to bake, preheat your oven to 375F/190C/Gas Mark 5.
Place the casserole dish in the oven with the foil on top for 50-60 minutes.
Remove from the oven and let cool slightly before serving.