Coconut Bread Pudding

Serves 8

3 eggs
3/4 cup sugar
4 cups milk
6 Tablespoons coconut milk
8 cups diced bread--about 1/2 inch cubes
1/2 cup toasted macadamia nuts, chopped
1/2 cup toasted coconut flakes

Garnish:
2 Tablespoons coconut syrup (I couldn't find this, so I substituted with canned coconut cream)
Whipped cream
Pineapple, diced (I make it without the pineapple)
Toasted macadamia nuts, chopped
Toasted coconut flakes

Whisk the eggs and sugar together. Add the milk and coconut milk; mix thoroughly. Set the custard mixture aside.

Layer the bread, macadamia nuts, and coconut flakes in a 9x13" pan. Pour the custard mixture evenly over the top. Let the custard soak into the bread. Bake at 325 degrees for 45 minutes to 1 hour, until a toothpick inserted near the middle comes out clean.

To serve, drizzle about 2 Tablespoons of coconut syrup over each portion. Top with a swirl of whipped cream. Sprinkle with pineapple, macadamia nuts, and coconut flakes.

NOTE: I made this for the New Year's Eve party and everyone loved it. It was SOOO yummy!

This recipe comes from, "Sam Choy's Island Flavors" cookbook.