Bread Pudding 

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
6 cups cubed white bread, allow to 
stale overnight in a bowl.
½ cup packed light brown sugar
1/4 cup (½ stick) butter, softened
½ cup chopped pecans
½ cup raisins
½ cup shredded coconut. Optional.

Prepare the Sugared Pecans: 
In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med-low heat, with 1 cup pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only until sugar dissolves, on low heat. Work quickly as they burn fast. Dump them into paper towel . Spread out to cool.

Prepare the Raisins: 
In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Turn off heat, cover pan with lid, let set 20 minutes. 
Drain and discard water. Add ½ cup packaged shredded coconut to raisins. Set aside.

Bread Pudding Directions:
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread, sprinkle on pecans, raisins, coconut and let sit for 10 minutes. Bake for 35 to 45 minutes, or until set. Remove from oven.

Make the bread pudding 
caramel sauce.
1 cup granulated sugar
½ cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy or rum (Optional)

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir vigorously until it boils briskly 2 or 3 minutes or until sugar is completely dissolved and sauce drops from spoon in large drops rather than like water.. Add the brandy, stirring well. Pour over the bread pudding after it has baked. 

Serve warm or cold.