Banana Chocolate Coconut Bread Pudding

This dish would be fabulous for brunch (like French toast, but baked. So much easier!) with baked eggs w/parmesan and herbs, home fries w/sausage, fresh berries, coffee and Mimosas. If you're as thin as you want to be, make this with leftover croissants. Feel free to miss out the coconut and chocolate, and add pecans or almonds instead.

Banana Chocolate Coconut Bread Pudding

1/2 cup chocolate chips
1/2 cup shredded coconut
1 banana, mashed
2 cups milk
3 eggs
1/2 cup sugar
4 cups cubed day-old country white bread or croissants

Heat oven to 350 degrees. Put bread cubes in an 11 x 7 glass pan. Whisk together the eggs, sugar and milk, add the mashed banana and pour over the bread cubes. Let sit for at least 1/2 hour. When bread has absorbed the milk mixture, scatter chocolate chips and coconut over bread and mix gently together. Bake for 30 minutes, let cool slightly and serve warm with whipped cream, ice cream, or with nothing at all.