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Add the coconut milk, sugar, silken tofu (drained if packed in water), cornstarch, cinnamon, vanilla, salt, optional turmeric, and vegan butter to a blender. Blend until smooth.
Cut the loaf of bread into 1 inch cubes and place in an ovenproof casserole dish that holds at least 2 quarts/2 litres. It should measures about 8 x 12 inches or 9 x 13 inches.
Pour the "custard' all over the bread. Press down with a clean hand all over so the cubes suck up some custard then leave to soak for at least 30 minutes, or cover tightly and put in the fridge overnight.
Preheat oven to 350 °F (175 °). Scatter the French Toast Casserole with a generous handful of sugar and some chopped pecans or walnuts. (Omit for nut-free).
Bake uncovered for 35 to 40 minutes or until the top is golden and toasty. Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.
While waiting, add the powdered sugar to a small bowl. Add a tablespoon of milk or water. Stir well then add another tablespoon. Add a tiny drop more at a time until you have a thick but pourable consistency (no more than 3 tablespoons should be needed), then drizzle the icing all over the casserole before serving.