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