Pina Colada Bread Pudding

1 (10 oz.) day old French bread, crumbled or 6-8 c. any type bread
4 c. milk
1 1/2 c. crushed pineapple
8 tbsp. butter, melted
1 1/2 c. coconut
1 1/2 c. chopped pecans
2 c. pina colada mix
2 tbsp. vanilla
2 tsp. nutmeg
2 tbsp. cinnamon
2 c. sugar
3 eggs

Combine all ingredients except bread. Mixture should be moist but not soupy. Fold bread into mixture and mix well. Pour into buttered 9 x 12 inch or larger baking dish.

Place in cold oven. Bake at 350 degrees for 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce. The pina colada mix acts as a thickened agent or binder. Serves 18-20.