San Francisco French Bread Pudding

2 cups broken French bread slices
I cup milk
1 cup whipping cream
1 cup sugar
1/2 cup raisins
1/2 cup shredded coconut
1/2 cup chopped pecans
¼  cup unsalted butter or margarine, melted
1 egg
1 egg yolk
1 tablespoon vanilla extract
½  teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Lemon Rum Sauce

Combine first 13 ingredients in a large mixing bowl; mix well.  Spoon pudding into a buttered 12- x 8- x 2-inch baking dish.  Bake at 350' for 40 to 45 minutes or until pudding is firm.  Let cool.  Cut into squares, and spoon Lemon Rum Sauce over each serving.  Yield: 8 servings.
 

Lemon Rum Sauce

1/4 cup plus 2 tablespoons
unsalted butter or margarine
3 tablespoons sugar
1/4 cup lemon juice
1 teaspoon grated lemon rind
2 egg yolks, beaten
3 to 6 tablespoons rum

Combine butter and sugar in a saucepan; cook over low heat until sugar dissolves.  Add lemon juice and rind.  Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.  Cook over low heat, stirring constantly, until slightly thickened.  Stir in rum to taste.  Yield: 1 cup.