1 loaf (10-oz.) stale French bread, broken (or 8 cups any type bread)
4 c. milk (or 1/2 milk, 1/2 heavy cream)
2 c. sugar
4 tbsp. butter, melted
3 eggs
2 tbsp. vanilla
1 c. raisins
1 c. shredded coconut (optional)
1 c. chopped pecans
1 tsp. cinnamon
1 tsp. nutmeg

Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9-inch by 9-inch baking dish. Place on middle rack of non-preheated oven.

Bake at 350°F for approximately 1 hour 15 minutes, until top is golden brown. Serve warm with Amaretto Sauce.

Makes 20 to 24 servings.

Amaretto Sauce:

1/2 c. butter
1 1/2 c. powdered sugar
1 egg, yolk or whole
1/2 c. Amaretto, rum or 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 Amaretto gradually to taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.