Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

In a large bowl, gently toss the bread cubes, chopped dried apricots, and raisins (if using) together.

In a separate medium bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy.

Pour the custard mixture evenly over the bread mixture. Lightly press the bread down to ensure all pieces are soaking up the liquid. Let it sit for about 10-15 minutes to allow the bread to absorb the majority of the custard.

Transfer the dish to the preheated oven and bake for 40 to 45 minutes, or until the pudding is puffed, golden brown on top, and a knife inserted near the center comes out mostly clean (a little moist is fine for pudding).

While the pudding is cooling slightly, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until a smooth glaze forms. Add more milk, 1 teaspoon at a time, if the glaze is too thick.

Serve the bread pudding warm, drizzled generously with the vanilla glaze. It pairs wonderfully with a scoop of vanilla bean ice cream or whipped cream.