Joe Cahn's Pina Colada Bread Pudding

makes about 10 servings

• 6 to 8 cups broken pieces stale french bread
• 2 cups milk
• 2 cups cream of coconut
• 2 cups sugar
• ½ cup butter, melted
• 3 eggs
• 2 tbsp vanilla
• 1 cup well drained canned crushed pineapple
• 1 cup shredded unsweetened coconut
• 1 cup chopped pecans
• 1 tsp ground cinnamon
• 1 tsp
• Rum Sauce

1. Combine all ingredients in a large bowl. Blend well and let stand for 10 minutes. Mixture should be moist but not soupy.
2. Pour into greased 3 quart baking dish and bake on middle oven rack at 350° degrees for 70 to 75 minute or until top is golden brown.
3. Serve warm with rum sauce.