1 (10 oz.) loaf stale French bread, crumbled (or 6 to 8 c. any type bread)
4 c. milk
2 c. sugar
8 tbsp. butter, melted
3 eggs
2 tbsp. vanilla
1 c. raisins
1 c. coconut
1 c. pecans, chopped
1 tsp. cinnamon
1 tsp. nutmeg

Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9 x 12 inch or larger baking dish. Place into non-preheated oven. Bake at 350 degrees for approximately 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce (below). Serves 16 to 20.

WHISKEY SAUCE:

1/2 c. butter (1 stick, 1/4 lb.)
1 1/2 c. powdered sugar
2 egg yolks
1/2 c. bourbon (to taste)

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to taste, stirring constantly. Serve warm over bread pudding.

NOTE: Substitute favorite fruit juice or liqueur for pudding sauce.