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Chop all the bread into 1 inch (2 cm) cubes. Or slice all the bread into 1 inch (2 cm) slices.
Add the milk, sugar, corn starch (or ground flax), cinnamon, vanilla and salt to a large bowl. Whisk until combined and set aside for 5 minutes to thicken.
Grease a casserole dish about 11 x 6 inches (28 x 15cm) large.
If you cubed your bread, scatter them in your casserole dish. Pour the french toast liquid over the bread in the casserole dish making sure each piece is coated.
If you sliced your bread, you may need to press each slice into the bottom of the tray to soak the liquid or lift each slice so the liquid can get to the gaps.
Allow the bread to soak the custard liquid for at least 30 minutes. Or cover the tray and allow to rest in the fridge overnight.
Preheat your oven to 350°F (180°C).
Add all the crumble ingredients to a bowl. Rub the mixture with your fingertips or a spoon until combined.
Sprinkle the crumble over the casserole.
Bake the casserole in the preheated oven for 30-40 minutes or until the surface is golden brown and there's no more liquid at the bottom of the tray.
Dust with powdered sugar and serve warm with maple syrup, ice cream, cream and/or fresh fruit!