Ingredients
2 cups milk
1/4 cup butter or margarine
1/2 cup sugar
4 cups cubed french bread
1/2 cup raisins (optional, mom doesn’t like raisins)
1/2 cup chopped pecans (optional)
1/4 cup shredded coconut
1 large eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
Cognac Sauce
1/2 cup butter, softened
2 cups sifted powdered sugar
1/4 cup Cognac
Preparation
Combine milk and butter in a medium saucepan; cook over medium heat until butter melts, stirring occasionally. Add sugar, and cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat and set aside.
Combine Frendh bread cubes, raisins, and pecans, if desired, in a large bowl’ toss gently. Pour reserved milk mixture over bread misture, stirring gently. Add coconut, eggs, vanilla, nutmeg, and salt; stir gently.
Spoon mixture into a greased 1 1/2 quart souffle dish. Bake, uncovered, at 350 for 50 - 60 minutes or until set. Serve warm with cognac sauce.
Cognac Sauce: Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add Cognac, and beat until smooth. Yield 1 1/2 cups
