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. chopped pecans
1 tbsp. cinnamon
1 tbsp. 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.

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 your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.

NOTE: For a variety of sauces, just substitute your favorite fruit juice or liqueur to compliment your bread pudding. Makes 16 to 20 servings.