3 c. cubed day old whole wheat bread (about 3 slices)
3 oz. dried apricots, halved (about 3/4 c.)
1/4 c. chopped toasted almonds
4 eggs
2 c. skim or low-fat (1 percent) milk
1/2 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract

In greased shallow 1 1/2 quart casserole, lightly toss together bread cubes, apricots and almonds.

In medium bowl, beat together eggs, milk, sugar, vanilla and almond extract. Pour over bread mixture. Refrigerate, covered, several hours or overnight. Bake 45 to 55 minutes in 350 degree oven until knife inserted near center comes out clean. Serve hot or refrigerate to serve chilled. Makes 8 servings.