Nonstick cooking spray
8 cups stale French or sourdough bread cubes
2 cups milk
1 1/2 cups sugar
1/3 cup butter
3 beaten eggs
1/2 cup raisins
1/2 cup shredded coconut
2 teaspoons vanilla
1 teaspoon almond flavoring
1 teaspoon ground cinnamon
For the Butter Sauce
1/2 cup butter
1/4 cup light-colored corn syrup
1 cup sifted powdered sugar
1 teaspoon vanilla

1. Preheat oven to 350°F.
2. Coat a 9 x 13-inch baking pan with nonstick cooking spray.
3. In a heavy saucepan, melt the butter over low heat.
4. In a large bowl stir together bread cubes and milk.
5. Add the melted butter, sugar, eggs, raisins, coconut, vanilla, almond flavoring, and cinnamon to the bread cubes.
6. Pour the mixture into prepared pan.
7. Bake about 1 hour or until middle is set and top is golden brown.
8. While pudding is baking, prepare the butter sauce.
9. Sift the powdered sugar and set aside.
10. In a small saucepan combine butter and light-colored corn syrup.
11. Cook and stir over low heat until butter melts.
12. Add powdered sugar, stirring until sugar dissolves.
13. Remove from heat; stir in 1 teaspoon vanilla.
14. Keep warm.
15. Serve the pudding with the butter sauce.