Well Made by Kiley

Preheat the oven to 350F. Grease a 9” round (or 8” or 9” square) baking pan with cooking spray, then line with a sheet of parchment paper that covers the bottom and sides. Place onto a baking sheet; set aside.

Spread the pecans and coconut onto baking sheet lined with parchment paper. Toast in the oven at 350F for about 5-10 minutes, until the coconut is lightly golden (it goes quickly, so make sure to keep an eye on it). Remove and set aside.

In a medium bowl, combine the rest of the ingredients for the topping with the toasted pecans and coconut. Mix until well combined.

Press a little over half of the mixture evenly into the bottom of the prepared pan. Set aside.

Cut the rolls/bread into 1” cubes. Set aside.

Combine all of the ingredients for the custard, except for the eggs, in saucepan over medium-low heat. Whisk to combine until the butter is melted. Then, add the eggs and whisk until the eggs are fully incorporated. DO NOT cook any longer. Remove from the heat.

Place 1/3 of the bread cubes into the bottom of the prepared pan.

Sprinkle half of the leftover toasted coconut pecan mixture on top. Repeat that process one more time. Then finish by topping with the bread cubes.

Pour the custard all over the bread. Gently press down.

Bake at 350F for 35-40 minutes on a baking sheet, until the top is golden and set, but still slightly wobbly when shaken.

Remove from the oven and let stand for at least 10 minutes. Then carefully invert the pan onto the serving plate. 
Serve warm with a scoop of vanilla ice cream if desired.

Enjoy!