Hawaiiwan Bread Pudding

• 3 eggs
• 3/4 cup granulated sugar
• 4 cups milk
• 6 tablespoons coconut milk
• 8 cups diced day old bread, about 1/2 inch cubes
• 1/2 cup toasted macadamia nuts, chopped
• 1/2 cup toasted coconut flakes
• Topping
• 1/2 cup diced pineapple
• 1/4 cup toasted macadamia nuts, chopped
• 1/4 cup toasted coconut flakes
• 1 1/2 cups whipped cream

1. Preheat oven to 325u0b0F.
2. Whisk eggs and sugar together, add milk and coconut milk and mix thoroughly.
3. Layer bread, nuts and coconut in a greased 13x9 inch baking pan.
4. Pour the egg mixture evenly over the top and let sit until the egg mixture soaks into the bread.
5. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.
6. To serve: Combine pineapple, nuts and coconut and sprinkle over the pudding.
7. Top each serving with a dollop of whipped cream.

eggs, granulated sugar, milk, coconut milk, bread, nuts, toasted coconut flakes, topping, pineapple, nuts, coconut flakes, whipped cream

Taken from www.food.com/recipe/hawaiiwan-bread-pudding-30065 (may not work)