Preheat your oven to 425 degrees, grease a 9x13 pan with cooking spray, and set it aside.

Take a small cup and combine your flax meal and water; stir until combined, let thicken and set aside.

Cut your bread into even cubes and set aside.

You can do this next step in a microwave-safe bowl or on the stovetop. Either way, combine your brown sugar and vegan butter. For the microwave, let cook in 30-second intervals until the sugar is dissolved in the vegan butter. For the stovetop- cook stirring until the sugar is dissolved into the vegan butter. This will make a semi-thick caramel sauce. Set it aside.

Take a medium bowl and combine the non dairy milk, flax meal mixture, 1 teaspoon cinnamon, and the extracts and stir until combined.

Pour the caramel you made on the bottom of the prepared 9x13 pan, then place the bread pieces on top evenly, then pour the non dairy milk mixture over and stir the mixture so all the bread pieces are covered, and the caramel sauce is drizzled throughout. Combine the 1 TB sugar and 1 teaspoon sugar, then sprinkle over the top of the casserole.

Bake in the preheated oven for 30-35 minutes; check on it at the 20-minute mark and see if you need to cover it with foil if it's getting too brown.

Serve with maple syrup