12 oz. stale French bread
2 c. milk
2 c. heavy cream
1 1/2 c. sugar
6 tbsp. melted butter
2 whole eggs
2 egg yolks
1 c. raisins
1 c. shredded coconut
1 c. broken pecans
2 tbsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg

LEMON SAUCE:

6 tbsp. unsalted butter
4 tbsp. sugar
1/4 c. fresh lemon juice
Grated rind of 1 lg. lemon
2 beaten egg yolks
1 tbsp. vanilla or 6 tbsp. rum

Preheat oven to 350 degrees. In large bowl, combine all ingredients; blend well. Mixture will be very moist. Pour into 9x13 inch or larger shallow baking dish. Bake for 1 hour or until set. Serve warm with lemon sauce.

Lemon Sauce: In a saucepan, combine butter and sugar. Cook over low heat until well blended. Stir in lemon juice and rind. Pour some of butter mixture into the yolks and whisk to blend. Pour this mixture back into pan. Whisk over low heat until slightly thickened. Stir in vanilla or rum.