Prepare your baking dish by greasing it with butter. Tear the bread into 1 inch pieces and spread evenly in the bottom of the dish. Sprinkle with drained crushed pineapple and 3/4 cup of coconut flakes.

In a large bowl, whisk the eggs until frothy. Add the coconut milk, milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk well to combine.

Pour the custard mixture over the bread and pineapple. Gently press down on the top to ensure it's covered. Let it rest for 30 to 60 minutes to allow absorption.

Preheat oven to 350°F (175°C). Sprinkle remaining 1/4 cup coconut on top. Bake for 45 to 55 minutes until golden brown and set in the center.

Allow to cool for 15 to 20 minutes before serving. Serve warm, optionally with ice cream, sauce, or whipped cream.