Tennessee Bread Pudding with Bourbon Sauce


2 c. hot water
1 1/2 c. sugar
1 (12 oz) can evaporated milk
4 large eggs
1 c. flaked coconut
1/2 c. EACH: crushed pineapple, drained; raisins
1/3 c. butter, melted
1 tsp. vanilla extract
1/2 tsp. ground nutmeg
9 slices white bread with crust, cut into 1/2" cubes
Bourbon sauce

Combine water and sugar in a bowl,
stirring until sugar dissolves.
Add milk and eggs, stirring with a wire whisk until blended.
Stir in coconut and next 5 ingredients.
Add bread cubes; let stand, stirring occasionally, 30 min.
Pour into greased 13x9x2" pan; a knife inserted in center comes out clean.
Serve warm with Bourbon Sauce.
Yield: 12 servings.

Bourbon Sauce:
1 c. light corn syrup
1/4 c. EACH: butter, bourbon
1/2 tsp. vanilla extract

Bring corn syrup to a boil in a saucepan.