Source: Rainforest Cafe, Arizona Mills Tempe, Arizona

1 loaf white bread
1/2 cup dried apricots
3 cups whole milk
4 cups Coco Lopez
2 tablespoons vanilla extract
1 cup granulated sugar, divided
1 1/2 cups pasteurized egg product
1 1/2 cups shredded coconut

Preheat oven to 350 degrees F.

Cut the bread into 1-inch squares and slice the apricots into 1/4-inch strips.

In a medium saucepan, heat the milk, Coco Lopez and vanilla extract with 1/2 cup sugar over medium heat, stirring well. Do not boil.

In a large mixing bowl, beat the eggs with the remaining 1/2 cup sugar and slowly add the hot milk to the egg mixture, stirring constantly until the sugar is dissolved.

In a 13 x 9-inch pan, place the bread and the milk mixture. Using a wooden spoon, carefully combine the ingredients. Allow to soak for 10 minutes. Add the apricots and coconut and gently incorporate.

Press the apricots down in the bread mixture to avoid burning. Cover the pan with plastic wrap and then with foil. Place crosswise on top of a sheet pan or jellyroll pan filled with water. Bake for one hour. (Check to make sure there is still water in the sheet pan.) After one hour, remove foil and plastic wrap. Bake an additional 5 to 10 minutes until golden brown. Cut into 8 equal portions.