Crack your egg yolks into a medium bowl and set aside.
In a medium saucepan on medium heat, combine the coconut milk, xanthum gum, dairy-free milk, and brown sugar. Whisk the mixture constantly until it's hot and steaming, but not bubbling.
Slowly pour one cup of the hot milk mixture into the bowl with egg yolks, while constantly whisking. This will temper the eggs and bring them up to the temperature of the milk mixture without cooking the eggs.
Pour the egg mixture in to the saucepan with the rest of the milk. Continue whisking on medium heat until it has thickened and is steaming (but don't get it too hot to the point where it begins to bubble).
Pour the mixture through a sieve or strainer into a large bowl. Cover with plastic cling wrap, allowing the plastic wrap to dip into the bowl and touch as much surface of the top of the mixture as possible, to help prevent a skin from forming on the top as it cools. Allow it to cool to room temperature, then chill in the fridge for at least 8 hours, or overnight. Preheat the oven to 350°F.In a food processor, add the bread slices and blend it until it turns into crumbs. Spread out the crumbs on a baking sheet and toast in the oven for about 10 minutes, until the crumbs are dark brown. Prepare your ice cream maker per the manufacturer's instructions, and add the chilled mixture to mix it into ice cream.Add in the toasted bread crumbs about two minutes before the ice cream is done.
Serve immediately for soft-serve ice cream, or freeze it for later. Enjoy!