7 ounce whole eggs
15 ounce granulated sugar
1 ounce vanilla
2-1/2 tablespoon ground nutmeg
1-1/2 teaspoon ground allspice
2 lbs. day-old whole wheat bread cut into 1-inch cubes (2 loaves)
6 ounce raisins
3 ounce egg yolks
1-1/2 tablespoon lemon peel, grated
2-1/2 tablespoon ground cinnamon
68 ounce 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