Coconut-Orange Bread Pudding

• 8 ounces Hawaiian or Portuguese sweet bread (a loaf or dinner rolls; see notes)
• 1 package (8 oz.) neufchatel (light cream) cheese or cream cheese, at room temperature
• 1 3/4 cups coconut or maple syrup
• 10 large eggs
• 1 can (14 oz.) coconut milk
• 2 teaspoons grated orange peel
• 1 cup orange juice
• 1/4 teaspoon ground nutmeg
• 3/4 cup sweetened shredded or flaked dried coconut
• 1/3 cup chopped roasted, salted macadamia nuts

1. Tear the bread into 1/2-inch chunks. In a food processor, whirl the chunks into coarse crumbs (or finely chop with a knife); you should have about 1 quart. Pour into a buttered 3-quart shallow casserole; spread level.
2. In food processor, whirl cheese and 1/4 cup syrup until blended; or in a bowl, with a mixer on medium speed, beat until blended. Spoon evenly over bread (it doesn't need to cover bread completely).
3. In a bowl, whisk eggs to blend with 1/2 cup syrup, coconut milk, orange peel, orange juice, and nutmeg. Pour evenly over cheese mixture and bread. Cover casserole; chill at least 2 hours.
4. Bake, uncovered, in a 350u0b0 regular or 325u0b0 convection oven until center barely jiggles when casserole is gently shaken, 40 to 50 minutes. Sprinkle top evenly with coconut and nuts; continue baking until coconut is lightly browned, 7 to 9 minutes.
5. Heat remaining 1 cup syrup in a microwave-safe pitcher in a microwave oven at full power (100%) until warm, about 40 seconds. Serve pudding at once. Add syrup to taste.

hawaiian, cheese, coconut, eggs, coconut milk, orange juice, ground nutmeg, coconut, nuts

Taken from www.myrecipes.com/recipe/coconut-orange-bread-pudding (may not work)