In a bowl, whisk together eggs, coconut milk, coconut cream, orange juice, vanilla, nutmeg, and salt. Spread bread out in 1 layer on a large rimmed baking sheet.{Make sure this will fit in your refrigerator}.
Pour egg-milk mixture over bread, cover with plastic wrap, press down to ensure all bread is into the egg-milk mixture and let soak in the refrigerator for at least 4 hours or preferably overnight.
When you are ready to bake heat oven to 375° F.
In a medium bowl, whisk together coconut sugar and butter. This will continue to try and separate don't fret just spread.
Pour 1/2 of the mixture into a 13 x 9 baking pan. using your hands to gently press down into the pan.
Pour the rest of the coconut sugar-butter mixture over top and using an offset spatula or butter knife spread evenly to coat.
Bake for about 35 minutes, or until tops are golden brown and sugar is bubbling.
Serve immediately while still hot.
Top with a dollop of coconut whipped cream or regular whipped cream and a drizzle of maple syrup.