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.

Serves 60