Pecan-coconut bread pudding - new things can be really good

I usually choose the movies I watch by director: some I love, others I avoid like the plague. If I know nothing about the director I try to find other good reasons to watch the movie (yes, I am sort of neurotic about my movie choices, bear with me). :)
Take Marc Webb, for instance: I had never heard of him until I saw the trailer for "500 Days Of Summer"; then I thought: the trailer was beautiful, the cast was great and the soundtrack amazing - I ended up loving the movie (one of the best I watched in 2009).

Now, take this dessert: I’d never heard of a pecan coconut bread pudding in my life – I did not even recall seeing this recipe when I bought the book, years ago. But then I thought: I am a bread pudding convert (thanks to Nigella and Donna Hay), love both pecans and coconut and do not mind a little chocolate on the side. So I gave it a try. And ended up eating the two bowls you see on the photo while watching TV. ;)

Pecan-coconut bread pudding
from a great book I should use more often: The All-American Dessert Book

2 cups cubed French or Italian bread, including crust, lightly toasted in the oven – I used brioche
½ cup (50g) shredded sweetened coconut
1/3 cup (37g) coarsely chopped pecans
2 large eggs
scant 1/3 cup (55g) packed light brown sugar
2/3 cup (160ml) whole milk
½ cup (120ml) heavy cream
½ teaspoon vanilla extract
¼ cup (45g) dark chocolate chips
heavy cream, to serve

Preheat the oven to 180°C/350°F. Lightly butter four 1 cup (240ml) capacity ovenproof ramekins. Divide the bread cubes equally among them.
Spread the coconut and pecans in a large baking sheet and toast in the oven, stirring every 3 minutes, until the pecans are fragrant and the coconut is golden, 5-6 minutes. Set aside. Reduce the oven temperature to 160°C/325°F.
In a medium bowl, using a fork, beat the eggs until frothy and smooth. Add the brown sugar, stirring until it dissolves. Stir in the milk, cream and vanilla until well blended. Sprinkle half of the pecans and coconut, with the chocolate chips, over the bread. Pour the egg mixture on top. Lay a sheet of baking paper over the top of the ramekins and press down to keep the bread submerged. Let stand for 10 minutes. Peel off the paper. Evenly sprinkle the remaining pecans and coconut over each ramekin.
Place the ramekins in a large roasting pan and place it on the oven rack. Add enough boiling water to the pan to come halfway the sides of the ramekins. Bake just until the pudding feels set in the center when lightly tapped and is nicely browned on top, about 15 minutes. Carefully remove from the oven and transfer the ramekins to a wire rack. Let cool for 5 minutes then serve with cream, if desired.

Serves 4