Apricot Bread Pudding

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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 for 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.

Yield: 60 servings