Caramel Gingerbread Vegan Baked French Toast

0 Preheat the oven to 350 degrees(F).
1 Make the caramel first. Add the vegan butter and brown sugar to a small sauce pan.
2 Heat on medium high and begin to whisk. Once the butter has completely melted, fully whisk together the butter and brown sugar. Simmer for 1-2 minutes, reducing heat as needed, just to make sure it is fully blended. 
3 Pour the sauce into a 9x13 inch baking dish. Spread it out evenly in the bottom of the pan.
4 Now, make the French toast. In a large mixing bowl, whisk together the non-dairy milk, molasses, maple syrup and vanilla. 
5 Then sift the flour into the bowl with the wet ingredients. Then pour in all the spices. Now whisk to combine everything. 
6 Cut your loaf of bread into about 1/2-1 inch pieces. You want them to be pretty thick. 
7 Dip each slice of bread into the wet custard mixture you made. Dip on both sides and let sit for about 30 seconds on each side, letting the bread soak up a bit of the custard.
8 Lay each slice of bread on top of the caramel sauce in the baking dish, you want to lay them diagonal and up against each other. 
9 Once you have all the bread filling the baking dish, drizzle the remaining custard on top of the bread. 
10 Sprinkle the top with a little more brown sugar, then bake for 35-45 minutes. Or until the bread is firm on top, but still moist in the center.
11 Serve warm with maple syrup and or whipped topping if desired.