Special equipment: a pressure cooker
Preheat the oven to 250 degrees F.
Place the bread on baking sheets and toast until dry, 15 to 20 minutes. Tear the bread into very small pieces and place in a 9-by-9-inch glass baking dish.
Increase the oven heat to 350 degrees F.
Place the cranberry juice, apricots, prunes, 3 tablespoons of the butter and 1 teaspoon of the salt in a pressure cooker. Bring the cooker to high pressure, then cook over medium heat for 8 minutes. Release the pressure and, using tongs, remove the fruits and reserve. While whisking, very carefully and slowly add the leftover juice in the pressure cooker to the eggs. Reserve.
In a medium saucepan, combine the cream, sugar, pecans,sugar, cinnamon, cumin, cloves, the remaining 4 tablespoons butter and 1/2 teaspoon salt and 10 grinds of black pepper. Bring to a boil over medium heat and cook until the mixture is slightly thickened and drips slowly off the back of a spoon, 4 to 6 minutes.
Top the bread with the fruit, and then pour the egg/juice mix evenly over the entire kit. Top the whole mess off with the pecan goo.
Bake for 20 minutes. Allow to cool for 10 minutes before serving.