1 loaf Sema or sweet egg bread
1/4 c. butter
6 c. milk
1 3/4 c. sugar
2 cinnamon sticks
6 eggs, separated
1 c. raisins
1 c. shredded coconut
1 can fruit cocktail, drained
1/2 c. pecans

Cut loaf into slices. Butter each side. Grease 4 quart baking dish with leftover butter.

Combine milk, sugar and cinnamon in a large saucepan. Bring to boil. Boil gently 10 minutes or until sugar dissolves. Beat egg yolks in small bowl. Blend some of hot mixture into yolks, then add yolks to hot mixture. Let cool. Remove sticks. Cool slightly.

Beat egg whites until stiff. Fold into sauce.

Layer bread, fruit, egg mixture, bread, fruit, egg mixture, ending with the egg.

Preheat oven to 350 degrees F. Bake 45 minutes until browned and puffy. Serve warm with whipped cream.