Preheat the oven to 350F. Prepare a 9” round springform pan by spraying the inside with cooking spray, then lining with a sheet of parchment paper that covers the bottom and the side. Place onto a baking sheet and set aside.

Start by toasting the pecans and coconut for the topping.

Spread the pecan halves and shredded coconut out on a small baking sheet lined with parchment paper. Toast in the oven at 350F for about 5-10 minutes, until the coconut is lightly golden (once it starts toasting, it goes quickly, so make sure to keep an eye on it). Remove from the oven and set aside.

In a medium bowl, combine the brown sugar, melted butter, salt, cinnamon, and the toasted pecans and coconut. Mix until well combine.

Dump a little over half of the mixture into the prepared pan, and press evenly into the bottom. Set aside.

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

Prepare the custard. Combine all of the ingredients for the custard, except for the eggs, in a medium 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, the custard will thicken as it cooks in the oven. Remove from the heat.

Place ⅓ of the bread cubes into the bottom of the prepared pan. Press down to compress.

Sprinkle half of the rest of the toasted coconut pecan mixture on top. Place another ⅓ of the bread cubes on top, press down, and sprinkle the rest of the toasted coconut pecan topping. Then, top with the rest of the bread cubes.

Pour the custard all over the bread, making sure all of the pieces are well-soaked. Gently press down on the bread to make sure there are no dry parts.

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 a few minutes. Then invert the pan but placing a serving platter on top, and using oven mitts to carefully flip the pan onto the serving plate.

Carefully remove the baking pan and lift the parchment paper.

Serve warm with a scoop of vanilla ice cream if desired.