California Apricot Bread Pudding

Ingredients:

 Yeild: (60 servings)

whole eggs

7 oz.

granulated sugar

15 oz.

vanilla

1 oz.

ground nutmeg

2 1/2 T

ground allspice

1 1/2 t

day-old whole wheat bread cut into 1-inch cubes

2 lbs.

raisins

6 oz.

egg yolks

3 oz.

lemon peel, grated

1 1/2 T

ground cinnamon

2 1/2 T

milk

68 oz.

California apricot halves, drained
and cut in half

1 can (#10)

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