Coconut Bread Pudding

Ingredients
1/2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3-4 cups cubed coconut bread, day old (I use the coconut bread from my Chinese bakery)

Topping
1/2 cup flour
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) firm butter, diced
1/2 cup chopped macadamia nuts
For the sauce:
1/2 cup coconut syrup
2 cups milk
1/4 cup granulated sugar
2 T butter, melted
1 egg, beaten
1 teaspoons pure vanilla extract
1 teaspoons pure almond extract

Directions
1.  Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2.  Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
3.  In another bowl, mix and crumble together brown sugar, flour, butter, and nuts. Cut in butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over bread mixture.               
4.  Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
5.  For the sauce:  Mix together the coconut syrup, milk, sugar, butter, almond & vanilla extracts in a saucepan over medium heat. Stir together until the sugar is melted. Beat egg in a bowl.  Temper the egg by adding the hot liquid to the egg slowly, so as not to curdle the egg.  Add the mixture back to the pan and heat, stirring well, do not boil. Pour over bread pudding. Serve warm or cold.