6-8 c. any type stale bread crumbs
4 c. milk
2 c. granulated sugar
3 eggs
4 tbsp. melted butter
1/2 c. heavy cream
2 tbsp. vanilla flavoring
1 c. raisins
1 c. coconut (opt.)
1 tsp. cinnamon
1 tsp. nutmeg

Mix all ingredients. Mixture should be very moist but not soupy, so it will absorb lots of sauce. Pour into buttered 9"x13" (3 quart) Pyrex dish. Do not preheat oven. Turn on oven to 350 degrees and bake 60 or 70 minutes until top is golden brown. Serve warm with sauce.

Makes 16 to 20 servings.

BOURBON WHISKEY SAUCE:

1/2 c. butter (1 stick)
1 1/2 c. powdered sugar
1 egg
1/2 c. bourbon whiskey (to taste)

Cream butter and sugar over medium heat until all butter is melted. Remove from heat and blend in egg. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve over warm bread pudding. Sauce also good over plain cake or custard.