Vegan French Toast

I've never had true success with vegan french toast. Every recipe I tried I had issues keeping whatever I used as the egg replacer on the bread or cooking well enough. It just came out sloppy and wet. As I was figuring out what I wanted to do for Father's Day, I came across an Overnight Maple French Toast recipe. I had never heard of overnight french toast, and I thought this would be my perfect solution! No frying in the pan and getting annoyed that the flaxseeds won't stick or cook. I "veganized" this recipe, and it actually turned out pretty great. Even made it for extended family this weekend, and it was eaten quite quickly.

INGREDIENTS:
2/3 cup brown sugar
1/2 cup pure maple syrup
1 Tablespoon Earth Balance
1 loaf of french bread, cut into 1-inch slices
3 Tablespoons of ground flaxseed
9 Tablespoons of water
1 1/2 cups plain, unsweetened soy milk
1/4 cup applesauce
1 teaspoon pure vanilla extract
1/8 teaspoon salt
fresh fruit, for garnish (optional)

DIRECTIONS:
-Combine brown sugar, syrup and Earth Balance into a small sauce pan. Bring to a boil for one minute. Pour into a greased (I just use more Earth Balance) 9x13 baking dish. Place bread slices into dish (I can fit most if not all).
-Combine ground flaxseeds and water and blend until thick and creamy. This can take up to one to two minutes. I use a hand blender in a plastic 16 oz cup (I got it with the blender), and it works SO much better than anything else I've tried.
-Stir the soy milk, applesauce, vanilla and salt into flaxseed mixture. Pour evenly over bread.
-Cover and refrigerate overnight.
-Preheat oven to 400 F. Bake uncovered at 400 F for thirty minutes.
-Garnish with fruit, if you wish and eat! We served with rosemary hashbrowns and Gimme Lean patties (two breakfast faves for the veggie papa).