Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking pan. Mix eggs, evaporated milk, coconut milk, sugar and water until it has a custard texture. Pour custard mixture over bread cubes.
Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.
Recipe courtesy Brenda Roberts, Shorebird Beach Broiler