Apricot Bread Pudding
7 oz. whole eggs
15 oz. granulated sugar
1 oz. vanilla
2 1/2 Tbsp ground nutmeg
1 1/2 tsp ground allspice
2 lbs. day-old whole wheat bread cut into 1-inch cubes (2 loaves)
6 oz. raisins
3 oz. egg yolks
1 1/2 Tbsp lemon peel, grated
2 1/2 Tbsp ground cinnamon
68 oz. milk
1 can (#10) apricot halves, drained and cut in half
Heavy cream, for garnish
Combine eggs and yolks. Add sugar, butter, vanilla, 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 between three buttered hotel pans (12x10x2-inch).
Bake at 325°F for about 70 minutes, until set and golden brown.
Cut into squares. Serve warm or cold, with cream or whipped cream, as desired.