• Preheat oven to 350ºF. Scatter the cut croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.* Allow croissants to cool while you prepare the custard.

Make the Custard:

• In a large bowl, whisk the cream of coconut, egg yolks, egg, lime juice, zest, vanilla, coconut extract, and salt until smooth. Stir in the heavy cream and milk until combined. Gently fold in the croissants.
• Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure that all of the pieces are completely saturated in the custard. Allow to sit and soak for at least two hours**.
• Preheat the oven to 350ºF. Spread the flaked coconut evenly onto a baking sheet. Bake in the oven for 5-7 minutes or until golden and toasty. Remove from oven and allow to cool completely.
• Place bread pudding into the oven and tent a piece of aluminum foil over it. Bake for 30 minutes, remove the foil, then bake for an additional 5-10 minutes, or until golden and toasty. Allow to cool slightly for 20 minutes.

Make the Sauce:

• Combine the sugar, flour, and salt in a small bowl. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the sugar-flour mixture until combined. Gradually pour in the heavy cream, and continue whisking until sauce is thickened and coats the back of a spoon. Once thickened, remove saucepan from stove and stir in cream of coconut, lime juice, and vanilla.
• To serve, slice/scoop bread pudding into bowls. Top with sauce and enjoy!