If your bread is not already stale, then you will want to cube it and leave it out overnight.
Preheat the oven to 350ºF
Place the raisins in a bowl of hot water and let them soak for at least 10 minutes. Drain them and set aside.
First add the eggs, vanilla, coconut milk, coconut cream, cinnamon and sugar to a bowl. Whisk well to combine. Add the raisins and stir.
In a 9x13 baking pan sprayed with non-stick spray add your bread. Pour your custard mixture over the top. Stir it around if needed so the cubes of bread all get soaked in custard mixture. Allow it to sit for about 10-20 minutes to soak up the custard.
Pour the melted butter evenly over the top.
Bake for about 1 hour. A butterknife should come out the center clean when it is done.
Make the vegan caramel sauce by adding the butter, sugar, coconut cream, vanilla, cinnamon and tapioca starch to a medium sized saucepan. Turn the pan on medium heat and stir constantly.
Once the butter is melted reduce the heat to medium low and continue to stir it. Bring to a light simmer and the sauce should be slightly thickened at this point. Allow the sauce to cook for about a total of 6-8 minutes. Remove from heat.
Pour over the bread pudding and enjoy warm.