Coconut Bread Pudding from The Rainforest  Cafe
                      (Serves 6-8)

                      1 lb. loaf of white bread, cut in 1 inch cubes
                      1/2 cup sweetened shredded coconut
                      1/3 cup dried apricots, julienne cut
                      30 oz. Coco Lopez cream of coconut
                      2 cups whole milk
                      1T vanilla extract
                      6 eggs
                      1 1/2 cups sugar

                      For Garnish

                      Vanilla Ice Cream
                      Chocolate Shavings
                      Whipped Cream
                      Toasted Coconut
                      Powdered Sugar

                      Preheat oven to 350\'b0F.

Line bottom of a 10 X 13 X 3 inch pan with half of the white  bread. Evenly sprinkly half of the julienne apricots and  half of the shredded coconut over the white bread. Top  that with the remaining bread cubes and then the  remaining apricots and coconut. Distribute evenly. In a  sauce pan, heat milk, coconut cream, vanilla and  granulated sugar until the sugar completely dissolves  and the milk is tepid but not hot. Stir occasionally.  Remove from heat. In a separate mixing bowl, beat the  eggs, then temper them by slowly adding 1 cup of warm  milk mixture while stirring. Slowly pour the egg/milk  mixture back in the warm milk and stir until well  incorporated. Ladle the mixture over the bread, making  sure all the bread gets moist. Cover the foiland bake in a  water bath for 1 hour. Remove foil and bake for another  5-10 minutes until golden. Serve warm with a scoop of  vanilla ice cream on one side and whipped cream on the  other. Sprinkle whipped cream with chocolate shavings  and dust bread pudding with powdered sugar. Finish with  toasted coconut on the ice cream. 

Source: Rainforest Cafe