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BABY KAY'S BREAD PUDDING

Source: Baby Kay's Cajun Kitchen, Scottsdale and Phoenix, Arizona

1 1/2 C. sugar
3/4 tsp. cinnamon
3/4 tsp. nutmeg
3 eggs
3/4 C. coconut flakes
3/4 tsp. vanilla extract
3/4 C. raisins
3/4 C. chopped pecans
5 T. butter
3 C. whole milk
3/4 of 16-oz. loaf stale French
    bread, cut into crouton-size cubes

Mix together sugar, cinnamon and nutmeg. Add eggs; whip together. Add vanilla extract. Stir in coconut flakes, raisins and chopped pecans. Melt butter over low heat. Add milk, heating just enough to scald. Add to sugar-egg-coconut mixture. Place in a 12 x 8-inch baking dish with the French bread cubes. Put into a cold oven; bake at 350ºF for one hour. Serves 8.