Maple Bread Pudding with Pecan and Chocolate Chips

1 lrg loaf of challah, cut into 3/4 cubes and allowed to stale overnight
5 lrg eggs
3/4 cup maple syrup
3/4 cup brown sugar
14 oz cans coconut milk
3 Tb disaronno liquor, optional
2 tsp vanilla extract
1/4 tsp salt
1 cup chocolate chips
1 cup roasted pecans

preheat oven to 350
combine eggs, syrup, brown sugar, coconut milk, liquor, vanilla and salt...whisk well
add cubed challah, chocolate chips and pecans, stir well to combine. Allow to sit at room temp for 30 mins
spoon mix into greased ramekins and bake for approx 25 mins or until golden brown. or pan for 40 mins.