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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Spread the coconut flakes and chopped pecans on a baking sheet. Toast them in the preheated oven for about 5-7 minutes, or until the coconut is golden and the pecans are fragrant. Watch closely to prevent burning. Set aside to cool.
Place the bread cubes in the greased baking dish. Sprinkle the toasted coconut and pecans evenly over the bread.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the custard mixture evenly over the bread, pressing down gently to ensure all the bread pieces are soaked in the liquid. Let it sit for about 10-15 minutes to allow the bread to absorb the custard.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden and the custard is set.
Allow the bread pudding to cool slightly before serving. Optionally, drizzle with caramel sauce or top with whipped cream for extra indulgence.