Baby Kay's Cajun Kitchen's Bread Pudding

Baby Kay's Cajun Kitchen's Bread Pudding

1 1/2 cup granulated sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3 eggs
3/4 cup coconut flakes
3/4 teaspoon vanilla extract
3/4 cup raisins
3/4 cup chopped pecans
5 tablespoons butter
3 cups whole milk
3/4 of 16-ounce 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 350 degrees F for one hour.

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