Coconut Pineapple Bread Pudding

Coconut Pineapple Bread Pudding 1 cup dried pineapple, diced 3 tablespoons fresh ginger root, minced 1/2 cup dried coconut 1/2 cup macadamia nuts 2 eggs 1 cup coconut milk 1 teaspoon vanilla extract 1 tablespoon brown sugar 1 loaf King's Hawaiian Original Hawaiian sweet round bread Preheat the oven to 350°F. In a food processor, pulse pineapple, ginger, coconut and macadamia nuts to form a crumble. In a shallow bowl, whip the eggs, coconut milk, vanilla extract and brown sugar. Grease a pie pan or shallow baking dish. Tear bread into approximately 2x2-inch chunks Dunk half the pieces of bread into the egg mixture and place them in the baking dish or pie pan. Sprinkle half the crumble on the bread. Dunk the remaining bread chunks into the egg mixture and layer them on top. Spread the remaining crumble on top. Place the bread pudding in the oven for 40 to 45 minutes. The pudding is done when you can insert a knife and it comes out clean.