Coconut Macadamia Nut French Toast

6 16-ounce loaves King's Hawaiian Sweet Bread
3 cups (9 ounces) shredded coconut
3 cups (6 ounces) cornfl ake crumbs
1-1/2 cups (6 ounces) macadamia nuts, finely chopped
24 eggs, lightly beaten
3 cups milk

- Slice four 1-inch center slices from each loaf of bread, reserving end pieces for another use. Cut each slice in half vertically, set aside. Combine coconut, cornfl ake crumbs and macadamia nuts in shallow pan; set aside. Mix eggs and milk in large bowl with wire whisk until well blended.
- Dip (do not soak) bread slices in egg mixture, coating both sides evenly. Press one side of dipped bread into coconut mixture.
- Cook coconut side of bread fi rst on hot oiled fl at grill or skillet until golden brown, taking care not to scorch coconut. Turn. Cook other side until golden brown and egg is set. Repeat with remaining bread slices. Serve immediately.
Serves 36