Cut or tear the bread into bite-sized pieces and place in a large bowl. If the bread seems moist or dense, spread it out on a baking sheet and toast it for a few minutes in the oven.

Put the non-dairy milk into the blender along with the pumpkin, maple or date syrup, coconut sugar, egg replacer, vanilla, spices, and salt. Blend until smooth. Pour it evenly over the bread and stir well to completely coat all of the bread. Set aside to soak for a few minutes while you ready the pan and preheat the oven.

Preheat the oven to 350 F. Line an 8×8-inch baking dish with parchment paper or oil lightly. Pour the bread pudding into the pan in an even layer. Bake for about 45 minutes or until the top is set and beginning to brown. Remove from the oven and allow to cool for at least 15 minutes.

While the pudding is cooling, make the sauce. Place the apple cider and maple syrup in a small saucepan over medium heat, and bring to a simmer, stirring often, until reduced to about half. Carefully add the cornstarch mixture, bring to a boil, and cook for another couple of minutes, stirring constantly, until mixture is no longer cloudy and thickens slightly. Remove from heat and add the brandy or other spirits a little at a time, to taste. Stir in the nuts. Poke a few holes in the top of the bread pudding with a toothpick, and pour the sauce over the top, distributing nuts evenly. Cut into squares and serve warm.