Yield: 10 to 12 servings

Crème Anglaise (see recipe)

Butter, to prepare pan

1 loaf French bread

3 (12-ounce) cans evaporated milk

2 cups heavy (whipping) cream

8 eggs

2 tablespoons vanilla bean paste

3 tablespoons vanilla extract

1 (15-ounce) can fruit cocktail in heavy syrup (see note)

1 1/4 cups granulated sugar

1 cup raisins

1 cup sweetened flaked coconut

1. Prepare and refrigerate Crème Anglaise. Preheat the oven to 350 degrees. Grease a 10-by-14-inch lasagna pan with butter.

2. Break French bread, crust and all, into medium pieces. Place in a large bowl. Add evaporated milk and cream. Stir until liquid is incorporated into the bread.

3. In another bowl, beat eggs lightly. Add vanilla bean paste and extract. Pour eggs over bread; stir well.

4. Add fruit cocktail, including syrup. Add sugar, raisins and coconut. Stir until fully incorporated. The mixture will be lumpy.

5. Pour into the prepared pan. Place in a roasting pan; add hot water to the roasting pan. The water should be 1 inch below the top of the pan holding the bread pudding.

6. Bake for 1 hour 20 minutes or until a knife inserted in the middle comes out clean. During baking, the pudding will puff up in the center. As it cools, it will fall level with the top of the pan.

7. Cut the bread pudding into pieces. Center each in a bowl, and top with Crème Anglaise.

Note: Marr removes the cherries from the fruit cocktail mix.

Per serving (bread pudding only, based on 12): 550 calories; 27g fat; 16g saturated fat; 220mg cholesterol; 14g protein; 65g carbohydrate; 48g sugar; 2g fiber; 340mg sodium; 280mg calcium.