Add prepared bread to a lightly oiled 9×13 inch casserole dish.

In the blender add remaining casserole ingredients and blend until smooth like custard.

Pour the custard over the bread, pressing the bread down with a spatula until the custard soaks into the bread cubes.

Cover and place in the refrigerator overnight.

In the morning preheat oven to 350°F.

While the oven is preheating, make the topping.

In a bowl combine the coconut sugar, whole wheat flour, coriander, and cardamom.

Cut in the coconut oil into the mixture with a fork or your fingers.

Sprinkle over the top of the casserole.

Bake uncovered for 50 minutes.

Serve warm.