Preheat oven to 350° F. Arrange bread slices on a baking sheet.  Brush with butter on both sides.  Bake for 12 minutes or until golden brown, flipping halfway through.  Remove form oven and set aside. Combine 3 3/4 cups milk, cinnamon stick and piloncillo in a large saucepan over medium heat.  Stir to dissolve piloncillo.  Bring to a simmer.  Add condensed milk, evaporated milk, table cream and vanilla.  Stirring until smooth.  Bring to a low simmer. Combine remaining 1/4 cup milk and cornstarch in a small bowl.  Stir until well combined. Add cornstarch/milk mixture to sweetened milk mixture a tablespoon at a time.  Bring to simmer and until mixture thickens.  Set aside. Spray a large baking dish with non-stick cooking spray. Spoon milk mixture in baking dish, covering the bottom.  Using tongs, dip a toasted slice of bread at a time in saucepan with milk mixture in it.  Covering completely and letting the toasted bread soak up liquid for about 5 seconds.  Arrange on baking sheet as a single layer.  Repeat until the first layer is completed.  Top evenly with 1/2 cup pecans, 1/2 cup almonds, 1/2 cup raisins and 1/2 cup coconut.  Repeat with a second bread layer and toppings.  Cover with aluminum foil paper and bake for 15 minutes. Remove from oven, top with 1 – 1 1/2  cup milk mixture and return to oven uncovered.  Bake for 15 minutes more.  Remove from oven and top with any remaining milk mixture if needed.  Serve warm.