Nonstick cooking spray or unsalted butter, for greasing
12 slices gluten-free cinnamon-raisin bread, such as Canyon Bakehouse
1 1/2 cups milk or dairy-free milk
1/2 cup maple sugar
1 tablespoon pure vanilla extract
4 large eggs
Confectioners' sugar, for sprinkling, optional
Fresh berries, for topping
Preheat the oven to 350 degrees Fahrenheit. Using cooking spray or butter, lightly coat an 8-inch square baking dish.
Place the bread in two even rows on the prepared plate, overlapping the layers.
Whisk together the dairy-free milk, sugar, vanilla, and eggs in a large mixing dish. Pour equally over the bread pieces, pressing down on them to help them absorb the liquid.
Place the baking dish in a bigger pan with enough warm water to cover the dish halfway up the sides. Bake for 50 minutes, or until golden brown and the custard is set. If using, sift over confectioners' sugar. Serve with berries and cut into 9 pieces.