2 lb. prepared fresh fruit
4 lg. eggs, room temperature
4 lg. egg yolks, room temperature
1 c. sugar
2 tbsp. cornstarch
3 c. half and half
1/4 c. plus 2 tbsp. fruit flavored liquor or equivalent in water plus 1/2 teaspoon of an extract of your choice
2 tsp. vanilla
1 (12 oz.) loaf cake
1/4 c. rum (or water mixed with 1/2 teaspoon rum or almond extract)
Sweetened whipped cream

Drain fruit, pat dry, reserve liquid. Beat eggs and yolks together until light and creamy. Beat in sugar, cornstarch and half and half until blended. Transfer mixture to heavy saucepan. Cook medium heat until it boils, about 5 minutes.

Lower heat, cook, stirring constantly for 2 minutes (if lumpy, whisk until smooth). Remove from heat, and whisk in 2 tbsp. liquor and vanilla. Press a piece of plastic wrap onto surface and refrigerate. Slice cake into 1/2 inch slices, then into quarters. Stir rum and 1/4 cup liquor together.

Sprinkle evenly over cake slices. Line bottom of 1/2 quart bowl with 1/3 cake slices. Spoon 1/3 fruit over cake. Spoon 1/3 custard over fruit. Repeat 2 times. Cover with plastic wrap, refrigerate overnight. Serve with whipped cream.