Add a nutty and sweet taste to your dessert spread with Donatella's Coconut and Macadamia Nut Bread Pudding.
Heat the milks, cream and sugar and whisk into the eggs, yolks and salt. Strain.
Toast the bread cubes with some melted butter and spoon into a 9” x 13” pan.
Pour the custard over and stir in the flaked coconut, allowing it to soak in and then pour on extra if needed. The more butter and custard the better.
Sprinkle the top with toasted macadamia nuts. Bake at 325º for 30 minutes or until a knife inserted in the center comes out clean.
Place the coconut milk and brown sugar in a small sauce pan and heat over medium heat until mixture simmers.
Whisk constantly until sauce thickens slightly, about 5 minutes.
Drizzle over bread pudding before serving.