Subtly sweet, ooey, gooey, and bursting with crunchy pecans, this vegan bread pudding is super easy to make and even easier to eat! Top with a scoop of vanilla ice cream for an amazing dessert that you'd never guess was egg and dairy-free.
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking dish.
Arrange the bread pieces in the baking dish.
Whisk the coconut milk, maple syrup, vanilla, cinnamon, and 1/2 teaspoon of salt together into 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 chilled non-dairy milk and cornstarch together in a small bowl or liquid measuring cup. Stir 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, 1-2 minutes.
Remove the pot from the heat and pour the mixture over the bread pieces. Distribute the mixture with a spatula, if needed.
Stir the pecans, brown sugar, butter and the remaining 1/2 teaspoon of salt together in a small bowl.
Spread the pecan mixture over the bread mixture.
Bake, uncovered, until bubbly and lightly browned on top, about 45 minutes.
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.