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.