I thought this recipe would come in handy after Thanksgiving when you’re stuck with odds and ends day-old bread. I used day-old homemade brioche, but you can use any kind of bread or any combination of different breads. Keep in mind that some breads are sweeter than others, so adjust the amount of sugar accordingly.
Preheat the oven to 350° F. In a mixing bowl, whisk together 4 large eggs, 2 cups milk (or coconut milk), 1/3 cup white sugar, 1/3 up brown sugar, 3 tablespoons of melted butter (add less or none at all if you use rich bread like croissants), 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Place 6 cups (276 g) of 1/2-inch cubes of day-old bread in a buttered baking dish (I used an 8-inch deep-dish ceramic pie pan). Pour the custard mixture over the bread cubes and let them soak up the custard. (Some very crusty bread may need extra soaking time.)
While the pudding is baking, toast 1/2 cup unsweetened shaved dried coconut and 1/3 roughly-chopped raw pecans in a dry skillet over medium-low heat until the coconut is lightly brown and the pecans get crispy and smell nice and toasty. (Both coconut and pecans burn easily, so don’t walk away from the pan.) Set the toasted coconut and pecans aside.
Remove the baked bread pudding from the oven and let it cool for 5-8 minutes. Sprinkle the toasted coconut and pecans on top as well as 1/2 cups of semi-sweet chocolate chips. Once the chocolate chips start to melt, the bread pudding is ready to serve.