Mocha Bread Pudding With Caramel Topping

Heat oven to 325°F.

Spray 13 X 9 inch (3quart) glass baking dish with cooking spray.

In pan, gently mix bread pieces, dates, nuts, coconut and cinnamon.

In a large bowl, mix butter, sugar and liqueur.

Beat in eggs with a spoon until well blended.

Stir in half and half and milk.

Pour over bread mixture in pan; toss to mix well.

Let stand 10 to 15 minutes or until most of the liquid has been absorbed.

Bake 1 hour or until set.

Serve warm bread pudding with warm caramel topping.

Store in refrigerator.