In a very large bowl, whisk together 1 1/2 cups of the almond milk, reserving the rest for later, along with the eggs, honey, vanilla and salt until well combined.
Add the cubed bread, sliced strawberries and rhubarb into the mixture and gently toss until the bread is evenly coated in the egg mixture.
Pour the mixture into a greased casserole dish. Cover with tinfoil and refrigerate for at least 6 hours - overnight.
The next day, preheat your oven to 350 degrees.
Pour the remaining 1/2 cup of almond milk of the casserole, to give it some extra moisture, and gently press the bread cubes down so they are nice and packed together.
In a small bowl, stir together the almond meal, oats and coconut sugar. Add in the coconut oil and stir, using your hands, until well mixed and crumbly.
Sprinkle the crumbs evenly over-top of the casserole and bake until the eggs feel set and the casserole begins to bubble up, about 50 mins - 1 hour. Once cooked, broil the casserole on HIGH for 2-3 minutes until the crumble is lightly golden brown and crunchy. Watch it closely because the crumbs burn quickly!
While the casserole cooks, combine all of the ingredients for the sauce in a medium pot on medium heat. Bring to a steady simmer and cook until the strawberries soften, stirring frequently, about 7-8 minutes.
Lightly mash the rhubarb and strawberries with a fork, but make sure to leave some texture, and then cook and additional 6-7 minutes until the sauce thickens and slightly reduces.
Serve the sauce over the casserole and DEVOUR.
*The hubs and I liked it with 4 Tbsp of honey, but some of his coworkers said that it wasn't sweet enough. If you know you have a sweet tooth, I would recommend using 5 or 6 Tbsp of honey