Apricot Bread Pudding



  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.