Step 1

In a large bowl, combine bread cubes, pineapple chunks, and raisins. Transfer to a lightly greased 9" x 11" baking dish.

Step 2

In a bowl, combine heavy cream, evaporated milk, eggs, sugar, and melted butter. Whisk until well-blended.

Step 3

Pour liquid mixture over bread mixture. Gently toss to moisten bread.

Step 4

Cover baking dish with foil and refrigerate for one to two hours or up to overnight.

Step 5

Remove cover and sprinkle coconut flakes on top of bread mixture.

Step 6

Bake in a 350 F oven for about 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. If the top is browning before pudding is set, cover loosely with foil.

Step 7

Remove from heat and allow to slightly cool.

Step 8

Drizzle caramel syrup over pudding and cut into squares. Serve warm or cold.

Step 9

In a saucepan over medium heat, melt butter.

Step 10

Add sugar and stir until dissolved.

Step 11

Add pineapple juice and heavy cream, stirring constantly.

Step 12

Add cinnamon and nutmeg and stir to distribute.

Step 13

Continue to cook for about 1 to 2 minutes or until sauce is slightly thickened.