Cut the bread into 1-inch thick slices. Bread should be a little stale; if it's not then cut it a few hours before cooking so it dries out.
Pour the cream and milk into a wide bowl. Mix the corn starch into the milk then add in chickpea flour. Stir until combined. It's ok if mixture is lumpy - don't overwork it.
Heat the frying pan on medium high heat. Add enough oil to just cover the bottom of the pan.
Soak the bread in the mixture until coated. Add to the heated frying pan.
Cook each side for about 2 minutes or until golden brown. Flip and cook the other side. Toast should be golden brown with flecks of dark brown.
Serve immediately with maple syrup or whatever syrup of your choice.
Optional: dust with icing sugar and a little more cinnamon.

1 loaf of crusty French baguette or Italian bread, stale is best
120 ml coconut cream or rice cream or soya cream
120 ml cold non-dairy milk (try oat milk);
soya or rice milk also will do
few shakes of ground cinnamon
2 tablespoon corn starch
4 tablespoon chickpea flour
rapeseed or vegetable oil for frying toast