Apricot Bread Pudding

Apricot Bread Pudding
I freeze left over bread and when I get the equivalent of a whole loaf I make this. I even threw left over pound cake in this along with bread and it was great. Any bread will work, but it must be stale (not completely dried out though). Lighter breads, such as egg breads, create a more delicate texture. Heartier breads, such as an Italian boule, create a sturdier pudding.
Flavorings:
½ cup dried apricots cut into small pieces (great job for kitchen shears)
¼ cup toasted nuts (I prefer slivered almonds toasted in a dry skillet)
1 teaspoon vanilla
¼ teaspoon fresh grated nutmeg
2-3 tablespoons brandy, bourbon, or rum (I prefer brandy)
Zest from ¼ of orange (scant 1/2 teaspoon?)
Pudding:
1 whole loaf of left over bread (about 1 to 1 ½ lbs), cut into 1 ½ inch cubes
5 whole eggs
3 ½ cups dairy (I use 2 1/2 cups milk and 1 cup heavy cream, but you can use what you have on hand. Milk, cream, or half and half)
¾ cup sugar
Directions:
In a large mixing bowl combine eggs, sugar, vanilla, nutmeg, brandy, and zest. Whisk thoroughly. Pour in your 3 cups of milk/cream/half and half and mix thoroughly.
Butter a medium baking dish. Arrange bread cubes in a single layer. Sprinkle toasted almonds and dried apricots evenly over bread. Pour custard mixture over bread and push bread down with your hands or a spatula to make sure the bread absorbs the liquid. Let soak for at least 30 minutes.
Place a kitchen towel on the bottom of a roasting pan, place your bread pudding in the roasting pan, and our very hot tap water around baking dish until it comes 1/3 to ½ way up side of your bread pudding. Bake at 350 for 60-75 minutes until puffed and golden.
Serve with Brandy Butter Sauce.