Preheat the oven to 350 degrees. Spray a baking dish with cooking spray, then set aside.

In a medium mixing bowl, whisk together the dairy-free milk and arrowroot powder. Add the cane sugar, vanilla extract, and ground cinnamon. Whisk together and let sit for 5 minutes.

While the liquid mixture sits, cut the entire loaf of gluten-free bread into bite-size pieces (about 1-2" squares). Add the cut bread to the prepared baking dish.

Pour the liquid mixture over the bread pieces. Stir together to evenly coat the liquid. Sprinkle the fresh berries on top.

Bake for 20-25 minutes or until the liquid on the bottom starts to bubble. Remove it from the oven and serve.