| | Directions | | Preheat oven to 375 degrees. Butter bread. Cut each slice into two triangles. Arrange half of the bread, butter side up, in a 10x8x2 inch baking dish or 1 1/2 qt. shallow casserole pan. Sprinkle with raisins and sugar and cover with remaining pieces of bread. Combine eggs, egg yolks, milk, nutmeg, cinnamon and beat lightly. Pour egg mixture over bread. Bake for 45 minutes or until bread is lightly browned and custard has set. Spread with warm apricot preserves. |
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| Ingredients | | - |  | 3 tablespoons water |
| - | | 10 thin slices white bread without crusts |
| - | | 1 cup raisins |
| - | | 3 tablespoons sugar |
| - | | 4 eggs (large) |
| - | | 2 egg yolks (large) |
| - | | 1 1/2 cups Milk |
| - | | 1/8 teaspoon grated nutmeg |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/2 cup apricot preserves, heated and strained |
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