Make the custard: in a large bowl, whisk together the almond milk, coconut milk, eggs, pumpkin puree, maple syrup, coconut oil or ghee, vanilla, and sea salt until smooth.

Grease a 9x13 casserole dish with coconut oil or ghee. Roughly tear apart the Udi’s Gluten Free Delicious Multigrain Sandwich Bread into 2-inch pieces and arrange in the pan in an even-ish layer. Pour the custard over the bread, using your hands or a spatula to press down any rogue pieces so they are all more or less submerged. Allow the bread to rest at room temperature for at least an hour so it absorbs the custard, or cover and place in the fridge to sit overnight.

When ready to bake the pumpkin French toast, preheat the oven to 400 degrees F.

Transfer the casserole dish to the middle of the oven and bake for 20 minutes.

Meanwhile, in a medium mixing bowl, combine the ingredients for the topping: with a spoon mix together the coconut oil, almond flour, oats, maple syrup, cinnamon, garam masala, and ginger. Place the bowl in the refrigerator until the bread is ready.

Remove the French toast casserole from the oven and using your fingers to separate the mixture into crumbles, top with chunks of the topping. Return to the oven for 20 to 30 minutes, or until the French toast is puffed like a soufflé and nicely browned on top. Allow the pumpkin French toast to rest in the pan for at least 10 minutes before cutting into it. Then serve topped with additional maple syrup, if needed.