Apricot Bread Pudding

Ingredients

• 7 ounces whole eggs
• 15 ounces granulated sugar
• 1 ounce vanilla extract
• 2 1/2 tablespoons ground nutmeg
• 1 1/2 teaspoons ground allspice
• 2 pounds day-old whole wheat bread cut into 1-inch cubes (2 loaves)
• 6 ounces raisins
• 3 ounces egg yolks
• 1 1/2 tablespoons lemon peel, grated
• 2 1/2 tablespoons ground cinnamon
• 68 ounces milk
• 1 (#10) can apricot halves, drained and cut in half
• Heavy cream, for garnish

Instructions

1. Combine eggs and yolks. Add sugar, butter, vanilla extract, lemon peel and spices. Beat until well blended. Stir in milk; set aside.
2. Place bread, apricots and raisins in large bowl. Stir in egg mixture; let stand 30 minutes, stirring occasionally.
3. Divide mixture evenly among three buttered hotel pans (12 x 10 x 2-inches).
4. Bake at 325 degrees F for about 70 minutes, until set and golden brown. Cut into squares.
5. Serve warm or cold, with cream or whipped cream, as desired.

Serves 60.