Preheat the oven to 350 degrees. Place the cubed challah bread on a large rimmed baking sheet in a single layer. Note: You may skip this step if your bread cubes are stale.

Bake the bread cubes for 5-7 minutes, or until light golden brown and toasted.

Mash the banana in a large bowl.

Add the milk, eggs, maple syrup, vanilla and ground cinnamon and whisk well to combine.

Place the bread cubes evenly into a greased 8×8" baking dish. Pour the milk mixture over the top of the bread and push the bread down gently to submerge. Cover with plastic wrap and chill for 8 hours or overnight.

Remove the French toast from the refrigerator and remove the plastic wrap. Preheat the oven to 350 degrees and let stand for 30 minutes at room temperature. Place the pecans, brown sugar and butter or coconut oil in a small bowl and mix until combined. Pro tip: Prepare the streusel the night before and store in the refrigerator, then sprinkle over the casserole in the morning

Top the French toast casserole with berries, then sprinkle the streusel over the top.

Bake for 50-60 minutes or until golden brown and puffed in the center. Remove from heat and cool for 10 minutes on a wire rack. Slice, serve and enjoy!