In a blender add the coconut milk, banana, chia, and vanilla.

Blend until the banana is smooth and everything is mixed together.

In a large bowl rip or cut the cinnamon raisin bread into 1 inch pieces.

Cover the bread with the milk mixture and using your hands mix well until all the bread is really soaked.

Stir in the whole pecans.

Transfer to a coconut oil greased baking dish.

**Even put the mixture in greased muffin tins for individual servings (cooking time decreased to 20-30 minutes).

Cover with plastic wrap and leave in the fridge overnight to really make sure the bread is soaked.

Remove wrap.

Bake in a 375 degree oven for 30-45 minutes until warmed through and the top is golden brown.

Serve with desired toppings.

Store covered in the fridge for up to one week.