• 24 oz French or other stale bread
• 5 large eggs
• 12 Tbsp butter (1 1/2 stick) - melted
• 6 cups half & half
• 3 cups Pina Colada mix
• 3 cups sugar
• 2 1/4 cups raisins
• 2 1/4 cups pecans
• 2 1/4 cups shredded coconut
• 1 1/2 tsp nutmeg
• 3 tsp cinnamon
• 3 Tbsp vanilla extract
• 1 1/2 tsp almond extract

• 8 Tbsp butter (1 stick)
• 1 1/2 cups confectioner's sugar
• 1 large egg
• 1/2 cup whiskey

Bread Pudding

1. Break bread into large chunks and allow to become stale 1 week. Alternative: put in 300 deg oven for 10-15 min., rotating often, remove when bread dry but not toasted.
2. In large bowl (blue bowl) blend eggs, liquids, and melted butter together. Add other ingredients and blend. Break bread into small chunks and add to bowl.
3. Allow to soak at least 1 hour. Add liquid as required to maintain a gooey mixture.
4. Pour into buttered 9 x 13(large stainless) and 9×9 pans.
5. Bake on center shelf at 410 deg for 30-40 min or until top is golden. Center should remain moist and slightly quiver when shaken.
6. Optional: fruits may be used in place of raisins, coconut and pecans and should equal 7-9 cups total.

Whiskey Sauce

1. Cream butter and sugar over medium heat until all butter is absorbed.
2. Remove from heat, allow to cool, and blend in egg (white will harden if too hot)
3. Gradually pour in whiskey stirring constantly.
4. Serve warm with sauce over pudding

Serves: 26 - 30