Preheat the oven to 350F. Spray a 13x7 baking dish and set aside.
In a bowl whisk together cornstarch + ⅓ cup non-dairy milk. Set aside.
In a small pot over medium heat, mix the remaining non-dairy milk, granulated sugar, vanilla extract, and cinnamon. Stir occasionally until the mixture begins to bubble. Lower the heat and add the cornstarch mixture. Stir constantly, scraping the bottom to avoid it from sticking. Once the custard is thick, remove it from heat and set aside.
Spread the bread cubes in the 13x7inch baking pan. Pour the pudding over the cubes until all the bread is completely covered.
In a small bowl, mix the pecans along with the maple syrup and coconut oil. Evenly pour the coating over the bread and bake for 40 minutes until golden brown. The custard will be bubbling from underneath when ready.