French Toast Casserole: Preheat oven to 350˚F. Grease 11 x 7-inch glass baking dish with butter.
In large bowl, whisk eggs until blended. Whisk together coconut milk, heavy cream, cream of coconut, sweetened condensed milk, rum (if using), vanilla, cinnamon, nutmeg and salt until blended. Stir in bread cubes. Gently toss until egg mixture is completely absorbed. Transfer to prepared baking dish.
Casserole Topping: In medium bowl, stir together flour, brown sugar, butter and cinnamon until a course meal forms. Sprinkle over casserole.
Bake for 25 to 30 minutes or until custard is set and top springs back when touched lightly. Let stand for 5 to 10 minutes.
Assembly: In small saucepan set over medium-low heat, stir together maple syrup and rum (if using). Cook, stirring occasionally, for 8 to 10 minutes or until heated through. Remove from heat, cover and keep warm.
In medium bowl, using handheld electric mixer, whip cream until stiff peaks start to form. Stir in confectioners’ sugar until blended. Keep refrigerated until ready to serve.
Cut casserole into large squares. Top with dollop of whipped cream mixture, toasted coconut and berries. Serve with warm syrup mixture.
Use white, dark or coconut rum as desired. If desired, omit rum and substitute with 1 to 2 tsp. rum extract in both the casserole and the syrup.
For the best flavor and a rich texture, cube the bread a day (or two!) in advance so that it will absorb the custard well.