#vegan bread pudding

5 cups of bread cubes 1 can full-fat coconut milk 1/2 cup pure maple syrup 1 tbsp pure vanilla extract 1 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/2 tsp sea salt 1 1/4 cups cold soy milk ((or other non-dairy milk) 1/4 cup cornstarch 1/4 cup coconut sugar (or brown sugar) 1/4 vegan butter, melted 2 tbsp pure maple syrup 1/2 tsp salt 1 cup pecans, chopped Grease a 9 x 9 inch baking pan with coconut oil. Preheat oven to 350 degrees F. Distribute bread cubes evenly in greased pan. In a medium-sized saucepan, heat; coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and sea salt over medium-low heat.

While the coconut milk mixture is heating, whisk together the cold soy milk and cornstarch until thoroughly combined.

Once the coconut milk mixture has begun to simmer, stir in the cold milk/cornstarch mixture. Cook for several minutes, stirring very frequently, until mixture begins to thicken and become pudding-like. Pour this sauce evenly over the bread cubes. In a small glass bowl, whisk together the; coconut sugar, melted vegan butter, maple syrup, and sea salt. Stir in the pecans. Distribute this mixture evenly overtop of the bread cubes and sauce. 

Bake in preheated oven for 40 minutes. Allow to cool for a few minutes before tucking in.