Ingredients

• 15 croissant, preferably 1 day old
• 5 eggs
• 1 1/2 cups evaporated milk
• 1 1/2 cups coconut milk
• 1 cup sugar, granulated
• 1 quart water
• 1/2 cup coconut, shredded
• 1/2 cup chopped macadamia nuts

Instructions

1. Preheat oven to 300 degrees F.
2. Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking pan. Mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.
3. Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.