Preheat oven to 350°F. If using fresh bread, spread bread cubes out on a large baking tray. Bake in the oven for 10-12 minutes to dry out the bread and lightly toast. Remove from the oven and set aside in a large mixing bowl.
Set an enameled cast iron skillet over medium heat, and add coconut milk, 2/3 cup coconut sugar, vanilla and pinch of salt to the pan. Stir and bring to a light simmer for 3-5 minutes, or until the caramel begins to caramelize and turn brown. Reduce the heat gradually to thicken, cooking and stirring for an additional 3-5 minutes. Remove from the heat to continue thickening the caramel and set aside.
In a separate mixing bowl, whisk together the banana, eggs and egg whites, milk, cinnamon and cardamom until combined. Pour the egg mixture over the bread cubes and continuously fold and stir until all of the bread is covered with the egg mixture and the liquid is completely absorbed. Cover and allow to soak at room temperature for at least 25-30 minutes, or place in the fridge overnight.
When ready to bake, pour the caramel into a 9x13 baking dish and spread evenly in a single layer. Top the caramel with the soaked bread cubes, and sprinkle with the chopped pecans and remaining 2 tablespoons coconut sugar. Cover and bake in preheated oven for 35–40 minutes until golden brown, removing the lid for the final 10 minutes of baking. Let cool for 5-10 minutes before slicing, and garnish with fresh berries and/or syrup.
