Prepare a 2 to 2½-quart baking dish by brushing it with coconut oil.

Set aside a small handful of cubed bread (½ cup) - you'll use this for the crispy topping. Place the rest of the cubed bread in a large mixing bowl and set aside while you prepare the pudding.

In a small bowl, whisk together the water and cornstarch with a fork to make a smooth slurry and set aside.

If using a vanilla bean pod and seeds, add the coconut milk and vanilla bean seeds and pod to a medium saucepan. Bring to a simmer over medium heat. Remove from heat and cover for 15 minutes. Remove and scrape out the vanilla bean pod. In a small bowl, whisk together the dark brown sugar with cinnamon, ginger, nutmeg, cloves, allspice, and salt. Whisk this sugar and spices mix into the steeped coconut milk and continue to step 6.

If using vanilla extract or paste, whisk together the dark brown sugar with cinnamon, ginger, nutmeg, cloves, allspice, and salt in a medium saucepan. Whisk in the coconut milk and vanilla extract or paste.

Whisk the pumpkin into the coconut milk and cook over medium heat, whisking slowly, until the sugar dissolves and the milk begins to boil, about 3 minutes. Remove from heat.

Give the cornstarch and water another whisk to loosen it up. Whisking the pudding with one hand, slowly pour the cornstarch slurry into the saucepan and quickly whisk until completely combined for about 10-15 seconds. Pour the pudding over the bread cubes and toss well to evenly coat. Let sit for 10 minutes then toss again.

Scoop half of the bread pudding into the prepared pan. Sprinkle half of the pecans or pepitas over the the top, then top with the rest of the bread pudding (If I scraped any thick pudding out of the bottom of the mixing bowl, give the bread pudding a gentle toss in the baking pan so the custard settles into the bread and doesn't sit on top). Sprinkle the remaining pecans or pepitas over the top.

Nestle the uncoated bread cubes into the top and brush them with coconut oil. These will get crispy as it bakes. Sprinkle coarse sugar over the top, if desired.

For best results, let sit for at least 30 minutes at room temperature before baking so the bread can soak up the pudding. If planning ahead, after it rests, cover it in plastic wrap and chill over night. When you're ready to bake, preheat the oven to 375°F.

Bake 35-45 minutes, or until the bread is crisp and beginning to turn golden brown. A toothpick inserted into the middle should come out mostly clean or just a little moist. Let cool slightly for about 10 minutes before serving.