Pumpkin French Toast Casserole

1 loaf of Little Northern Bakehouse Cinnamon & Raisin Loaf**
3 tablespoons ground flaxseed
2 cups almond or coconut milk
½ tsp apple cider vinegar
1 ½ cups pure pumpkin puree
¼ cup brown sugar
1 (heaping) tbsp vanilla extract
1 tsp ground ginger
1/2 tsp nutmeg
1/3 cup nutritional yeast (I use Bob’s Red Mill Large Flake Nutritional Yeast)
¼ cup raisins (optional)
Olive or coconut oil
Cinnamon, for sprinkling
**I love the Cinnamon & Raisin Loaf but feel free to use sourdough, French bread or whatever you have on hand. If using anything other than Cinnamon & Raisin Loaf, add 2 tsp of cinnamon in step 4 below.

Preheat the oven to 375 degrees and grease a 9 x 13 baking dish.
In a large bowl, rip (or cut) the bread into bite sized pieces.
In a medium glass mix together the flaxseed, milk, and vinegar and set it aside.
In a large mixing bowl or blender, add the pumpkin, brown sugar, vanilla, cinnamon, ginger, and nutmeg. Blend until it looks smooth (1-2 minutes). Stir in the milk mixture and blend again until everything is combined.
Pour the mixture over the bread. Add the nutritional yeast and raisins, if using. Stir to combine.
Place the bread mixture into the baking dish in one even layer. Drizzle oil over the top, cover with foil and place the baking dish in the oven.
Bake covered for 20 minutes, then take off the foil, and bake for another 15-20 or until the top looks golden. Serve warm with maple syrup and some more cinnamon for sprinkling.