• Spray a 9x13 baking dish with non-stick.
• Cut the loaf of bread into cubes and place the cubes evenly into the baking dish.
• In a bowl whisk together the eggs, vanilla, pumpkin pie spice, light brown sugar, pumpkin puree, pecans and coconut milk.
• Pour the mixture evenly over the bread cubes and toss to coat every piece of bread. Allow it to sit for about 20 minutes to let the bread soak up all of the mixture.
• Preheat the oven to 350ºF.
• Bake uncovered on the middle rack for 50 minutes, or until a butter knife comes out of the center clean. Once it is done baking you can prepare the caramel sauce.

Caramel Sauce

• In a sauce pan on medium heat add the butter, sugar, coconut cream, cinnamon, and tapioca starch. Stir while the butter melts, about 6 minutes.
• Bring to a simmer and remove from the heat. The sauce should have thickened and have a beautiful thin caramel consistency. Add the maple extract and pour over the bread pudding.