We used a loaf of gluten free bread from a local baker
Cut it into 1 inch thick pieces and allow it to dry out until it became crusty.
Combine the Bake Mixture: warmed dairy free milk and flax meal, stir or shake well and allow the mixture to thicken for about 10 minutes.
Add the maple syrup and fig and again mix well.
This can be mixed ahead of time and kept in the refrigerator for 3 to 5 days.
The night before or about 10-12 hours before we plan to eat, we coat both sides of the bread with the Bake Mixture, do keep in mind that more or less may be needed depending on the size of the loaf of bread you use.
So the evening before you plan to make the Fig Breakfast Bake, pour some of the Bake Mixture into the bottom of an oven safe dish that fits all of the sliced bread with a cut side up (as you would with garlic bread). Then lay out a single layer of the sliced bread and pour the rest of the liquid needed onto the bread.
Allow the bread to soak up the liquid for about 20 minutes and then flip the bread over. Make sure the surface of both cut sides has a coat of liquid on it.
*Cover and refrigerate for about 10 to 12 hours.
The next morning or early afternoon (brunch) When getting ready to serve;
Preheat the oven to 400 degrees.
Also heat a large nonstick pan to medium with a generous amount of coconut oil.
Take the soaked bread out of the refrigerator and fry each side, just as you would French toast. Place the fried bread slices in the baking dish. This may need to happen in multiple batches. Then bake the dish for 10 minutes.