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

Combine all ingredients, mixture should be very moist but not soupy. Pour into buttered 9 x 9 inch baking dish. Place on middle rack of 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 1/2 c. powdered sugar
1 egg (yolk or whole)
1/2 c. bourbon

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 bread pudding.