Take French toast to the next level with this plant-based casserole!
Add the milk, sugar, corn starch, linseed, cinnamon, vanilla and salt to a mixing bowl and whisk to combine.
Add the slices bread to a casserole dish and evenly drizzle the milk mixture on top of the bread and leave for 15 minutes.
Top with chopped raspberries, preheat the oven to 180C and bake for 40 to 50 minutes or until golden brown. Leave to cool for 10 minutes, sprinkle with icing sugar and serve with maple syrup.