Preheat oven to 375 degrees Fahrenheit. Spray a large baking dish (I used 11x17in) with cooking spray.
Melt coconut oil, 4 tbsp maple syrup, and 1 tsp cinnamon in large skillet over medium low heat. Once hot, add apples and stir to combine. Reduce heat to a simmer and cook, covered, for 10 minutes. Pour apple mixture into baking dish.
In a medium bowl, whisk eggs until foamy. Add almond milk, remaining 2 tbsp maple syrup, vanilla and almond extract, and remaining 1 tsp cinnamon. Whisk until smooth.
Dip each slice of bread in the mixture and then place bread slices in two rows on top of apples, overlapping the slices. You can break some pieces to help it fit. Pour remaining egg mixture on top and use your fingers to push bread down so it absorbs the mixture.
Bake for 35 minutes. Alternatively, you can cover casserole with plastic wrap, refrigerate overnight, and bake in the morning (let it sit out at room temp while you preheat oven). Allow casserole to sit for 10 minutes before serving.
After casserole has rested, place serving platter on top of casserole and carefully flip over so apples are on top. Sprinkle with pomegranate arils for a pop of color. To serve individually, use a spatula to remove portion and flip onto plate. Serve with whipped cream!