Maple Pecan Bread Pudding

Preheat the oven to 350°F (175°C) and lightly oil a 2.5 quart baking dish.

Arrange the torn day-old bread (5 cups) pieces in the baking dish.

Whisk the full-fat coconut milk (1 can), maple syrup (0.67 cup), ground cinnamon (2 teaspoons), and salt (0.5 teaspoon) together in a medium saucepan.

Place the pan over medium heat and bring the mixture to a simmer.

While the coconut milk mixture heats up, stir the unflavored non-dairy milk (1.25 cups) and cornstarch (0.33 cup) together in a small bowl or liquid measuring cup until the cornstarch dissolves completely.

Once the coconut milk mixture comes to a simmer, whisk in the cornstarch mixture.

Bring the mixture back up to a simmer and allow it to cook, whisking frequently, until it thickens up to about the consistency of pudding, for minutes (2). Start 2m timer

Remove the pot from heat and stir in the vanilla extract (2 teaspoons).

Pour the mixture over the bread pieces. Distribute the mixture with a spatula, if needed.

Stir the pecan halves (1 cup), brown sugar (0.25 cup), vegan butter (0.25 cup) and the remaining salt (0.5 teaspoon) together in a small bowl.

Spread the pecan mixture over the bread mixture.

Bake, uncovered, until bubbly and lightly browned on top, for minutes (45). Start 45m timer

Remove the pudding from the oven and allow it to cool for a few minutes and serve warm, or allow it to cool and set completely before serving.