For the Bread:
3 eggs
1/4 cup water
2 tbsp apple cider vinegar
2 tbsp coconut oil, melted and slightly cooled
1 box Simple Mills Artisan Bread Mix

For the Casserole:
1 1/2 cup coconut milk
4 eggs
1/3 cup maple syrup
1 tsp vanilla extract (Option: replace vanilla extract with 100% vanilla bean powder to make this recipe paleo friendly)
1 1/2 tsp cinnamon
1/3 cup pecans

For the Bourbon Caramel (optional, replace with maple syrup if desired):
1 1/4 coconut milk, divided
1/4 cup Bourbon
1 packed cup medjool dates
Pinch of salt

PREHEAT oven to 350ºF. 
PREPARE bread according to instructions on the package. Let cool for 10 minutes.
REMOVE from the pan and cut into cubes. Let cool completely.
GREASE a medium-large baking dish and add the cubed bread.
WHISK coconut milk, eggs, maple syrup, vanilla extract and cinnamon in a large bowl until well combined. 
POUR carefully over the bread. Gently press the bread down to ensure that it is fully coated.
COVER with plastic wrap and refrigerate overnight.
REMOVE the casserole from the oven 30 minutes before baking. 
PREHEAT oven to 350ºF.
SPRINKLE casserole with the pecans. Bake for 40-45 minutes.
PREPARE the bourbon caramel (optional): Place 1 cup of coconut milk and dates in the blender. 
BLEND until completely smooth.
TRANSFER to a small saucepan. 
ADD the rest of the coconut milk, bourbon and salt. Stir until well combined.
COOK on high for 3 minutes, stirring every 30 seconds, making sure the caramel does not burn.
TOP with bourbon caramel or maple syrup once pecan casserole is done baking. 
SERVE and enjoy!