Hawaiian Bread Pudding

Cut the bread and pineapple into bite-sized cubes and add to a 9×13 pan. In a saucepan, heat the cream over medium heat. Meanwhile put the chocolate chips into a medium-sized bowl. Once the heavy cream begins to simmer remove it from the heat and pour over the white chocolate chips. Whisk the white chocolate and the heavy cream until the chocolate is melted.

Add the sugar, milk, eggs, egg yolks and vanilla and whisk. Pour the mixture over the bread and pineapple. Sprinkle with the coconut. Allow the bread pudding to sit for 1 hour and then bake for 45 minutes in a 350ºF oven. If it is getting too brown, cover the bread pudding with foil.