Begin by selecting your stale loaf of bread and cutting it into 1-inch cubes or thick slices. Spread them in a greased casserole dish.

In a mixing bowl, whisk together the dairy-free milk, brown sugar, cornstarch, ground cinnamon, vanilla extract, and black salt. Allow to sit for 5 minutes.

Pour the custard mixture over the arranged bread, ensuring all pieces are coated.

Let the casserole sit for at least 30 minutes, or refrigerate overnight for deeper flavor.

In a separate bowl, mix flour, chopped pecans, vegan butter, light brown sugar, and ground cinnamon until crumbly.

Preheat oven to 350°F (180°C). Uncover the casserole and sprinkle crumble topping over it. Bake for 30 to 40 minutes until golden brown.