6-8 cups Stale bread, crumbled 4 c Milk 2 c Sugar 8 Tbs. Butter, melted 3 Eggs 2 Tbs. Vanilla 3/4c Raisins 1 c Coconut 3/4 c Chopped pecans 1 &1/8 tsp. Cinnamon 1 tsp. Nutmeg
½ c Butter (1 stick, 1/4 lb) 1 & ½ c Powdered sugar 2 Egg yolks ½ c Bourbon
Combine all 11 ingredients, should be very moist but not soupy. Pour into a buttered 9 x 12 or larger baking dish. Place into oven. (non-preheated) Bake at 350 for approximately 1 hour or until top is golden brown. Serve warm with sauce.
Cream butter and sugar over medium heat until all sugar is dissolved. Remove from heat and blend in egg yolks. Pour in bourbon slowly to your own taste, stirring continually. Sauce will thicken as it cools. Serve this yummy warm sauce over your warm bread pudding.
Note: from April, This is a very good Cajun Bread pudding I like using dry stale french bread