1 loaf French bread, cut into cubes
1 lb. can fruit cocktail
2/3 c. raisins (white)
4 lg. eggs
1 c. sugar
1/2 stick melted butter
1/2 tsp. vanilla
3/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp. cinnamon
1/2 tsp. salt

Scald the milk. Remove from heat and let cool for about 5 minutes. Add bread, fruit cocktail, raisins, melted butter and mix well.

In another bowl, beat eggs and add the sugar, vanilla, nutmeg, allspice and salt. Mix and add to the bread mixture and blend well. Pour into a 4 quart baking dish. Bake uncovered for 1 hour and 15 minutes. Serve warm or cold with Brandy Sauce.

BRANDY SAUCE:

3 egg yolks
1 tsp. vanilla
1/4 c. water
2 oz. brandy
1 c. sugar
1 1/2 c. milk
1 tbsp. cornstarch

In saucepan, slightly beat egg yolks, then add the vanilla, sugar and milk; blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Cook until thickened. Remove from heat and stir in brandy. Serve when cooled.