1 (1 lb.) challah (Jewish egg bread)
3 c. 2% milk
1 c. heavy cream
1 1/2 c. sugar
3 eggs
2 tbsp. almond extract
3/4 c. sliced almonds
3/4 c. golden raisins
3/4 c. chopped, dried, apricots

Tear bread into 1 inch pieces. Combine with milk and cream in large bowl. Let stand while mixing other ingredients. Mix: sugar, eggs, almond extract, thoroughly. Add to bread mixture. Making sure all bread has been coated. Add almonds, raisins, and apricots. Prepare 9 x 13 x 2 inch baking dish with Pam. Pour mixture into pan. Bake at 325 degrees for 50 minutes, or until firm. Serve with sauce.

AMARETTO SAUCE:

1 c. powdered sugar
1/2 c. sweet butter
1 egg, beaten
1/4 c. Amaretto liquor

Stir sugar and butter in top of double boiler until butter melts and sugar dissolves. Remove from water. Whisk in egg. Cool slightly. Mix in Amaretto (freezes well).