Source: Rainforest Cafe, Denver
1 pound firm white bread, cut into 1-inch cubes
1/3 cup dried apricots, thinly sliced
1/2 cup sweetened coconut, shredded
2 cups whole milk
2-1/2 cups canned cream of coconut, such as Coco Casa or Coco Lopez
1 tablespoon vanilla extract
1-1/2 cups granulated sugar
6 large eggs
Garnish
Vanilla ice cream
Whipped cream
Toasted coconut
Chocolate shavings
Powdered sugar
Preheat oven to 350 degrees F. Line bottom of 9 x 13 x 2-inch pan with half of bread. Evenly sprinkle half of apricots and shredded coconut over bread. Top with remaining bread cubes, apricots and coconut. Distribute evenly.