In a greased 8x8x2-inch baking dish arrange half of the bread cubes. Spoon fruit and raisins or pecans over bread. Top with remaining bread cubes.
In a large mixing bowl beat together egg yolks, milk, sugar, butter or margarine, vanilla, almond extract, and salt. Pour over fruit and bread.
Bake in a 350 degree F oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. Remove from oven. Increase oven temperature to 450 degree F.
For meringue, in a large mixer bowl beat egg whites and cream of tarter with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight).
Gently spread the meringue evenly over the hot baked pudding. Return dish to oven and bake in a 450 degree F oven for 4 to 5 minutes more or until meringue is golden. Serve warm. Makes 9 servings.