Coconut Walnut Bread Pudding

Grease a 9 x 13 inch glass baking pan with butter.
Preheat oven to 350 degrees.

Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth.
Place evenly into the pan.

Measure 1/4 cup of walnuts and spread them evenly onto a baking sheet.
Roast at 350 degrees for 5-7 minutes, stirring halfway, until browned.
Cool slightly, then chop them roughly.
Reserve 1/4 of the nuts for the top of the pudding, toss the rest with the bread cubes.

Mix together the milk, heavy cream, eggs, white sugar and vanilla extract in a large measuring cup. Mix until well blended.
Add the shredded coconut into the mix, mix well.

Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.

Evenly pour the custard mix over the bread cubes.
Top with remaining walnuts, drizzle butter topping over the top.

Let stand for at least 30 minutes (up to an hour) to absorb liquid.

Top with chocolate chips right before putting it in the oven.
Bake at 350 degrees for 30-45 minutes, until top is browned and custard is set.

Let cool for 20 minutes and cut into 8-10 pieces.