3 to 4 c. bread crumbs, better when you use day old donuts (all varieties)
4 eggs, beaten
2 c. milk
1 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 c. butter, melted
1 c. sugar
1 c. pecans
1 c. flaked coconut
1/2 tsp. cinnamon

OPTIONAL LEMON SAUCE:

1/2 c. sugar
1 tbsp. cornstarch
Dash of salt
Dash of nutmeg
1 c. boiling water
2 tbsp. butter
1 1/2 tbsp. lemon juice

Preheat oven to 350 degrees. Mix eggs, milk, vanilla, lemon extract, butter and sugar in large bowl. Tear bread into small pieces and spread in bottom of 9 x 13 inch baking dish. Sprinkle with nuts and coconut. Pour egg mixture over bread and let set for 5 minutes for bread to absorb moisture. Sprinkle with cinnamon. Bake 30 to 40 minutes until knife inserted in center comes out clean. Serve warm with lemon sauce or whipped topping.

LEMON SAUCE: Mix all dry ingredients. Gradually add water. Cook over low heat until thick. Add butter and lemon juice. Serve warm or heat Hershey chocolate syrup and drizzle on top.