Instructions:

Apricot Bread Pudding

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

Combine eggs and yolks. Add sugar, butter, vanilla extract, lemon peel and spices. Beat until well blended. Stir in milk; set aside.

Place bread, apricots and raisins in large bowl. Stir in egg mixture; let stand 30 minutes, stirring occasionally.

Divide mixture evenly among three buttered hotel pans (12 x 10 x 2-inches).

Bake at 325 degrees F for about 70 minutes, until set and golden brown. Cut into squares.

Serve warm or cold, with cream or whipped cream, as desired.

Serves 60.