10 ounces loaf stale French bread, crumbled (if you use fresh french bread reduce milk to 3 cups) OR 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups)
2 cups sugar (granulated)
1⁄2 cup unsalted Land O’ Lakes butter, melted
2 tablespoons pure vanilla extract
1 cup Sun-Maid raisins
1 cup shredded coconut
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
4 cups TruMoo milk
1⁄2 cup unsalted butter
1 1⁄2 cups powdered sugar
2 egg yolks
1⁄2 cup Water
Grease a 9×13 inch baking pan. Set oven rack in lower third of the oven and preheat to 350 degrees.
Combine all pudding ingredients. Mixture should be very moist but not soupy. Pour the mixture into the prepared dish and bake 1 hour and 15 minutes until top is golden brown.
Cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in water gradually, stirring constantly. Sauce will thicken as it cools.