Bread Pudding With Whiskey Sauce

• 1 (1 lb.) loaf French bread
• 2 c. half and half
• 2 c. milk
• 3 eggs, lightly beaten
• 2 c. sugar
• 1/2 c. chopped pecans
• 1/2 c. raisins
• 1/4 c. shredded coconut
• 1 Tbsp. plus 1 tsp. vanilla
• 1/2 tsp. orange extract
• 1 1/2 tsp. ground cinnamon
• 2 Tbsp. butter, melted
• 1/2 c. shredded coconut
• 1/2 c. pecans
• Whiskey Sauce

1. Break bread into small pieces and place in a shallow bowl. Add half and half and milk.
2. Let stand 10 minutes.
3. Crush mixture with hands until blended.
4. Add eggs and next 7 ingredients, stirring well.
5. Pour melted butter into a 13 x 9 x 2-inch baking dish; tilt dish to coat evenly.
6. Spoon pudding mixture into dish. Bake at 325u0b0 for 40 to 45 minutes or until pudding is very firm. Remove from oven.
7. Let cool.
8. Combine 1/2 cup shredded coconut and 1/2 cup chopped pecans; stir well.
9. To serve, cut pudding into squares.
10. Place each square in an ovenproof dish.
11. Place dishes on baking sheet.
12. Pour Whiskey Sauce evenly over squares, and sprinkle evenly with coconut mixture.
13. Broil 6 inches from heat until sauce is bubbly and coconut is lightly browned.
14. Serves 15.

bread, milk, eggs, sugar, pecans, raisins, shredded coconut, vanilla, orange extract, ground cinnamon, butter, shredded coconut, pecans, whiskey sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250692 (may not work)