Do not preheat oven yet. The pudding needs to settle for half an hour before you can begin baking.

Ingredients:
8 Slices of white bread
1/2 cup melted butter
1/3 cup white sugar
1/2 cup chopped dried apricots (you want some chunks so don't chop them up too much.)
3 beaten eggs
2 1/4 cups milk

Heavy cream, whipped cream, or vanilla ice cream for a topping.

Preparation:

Butter a 2-quart casserole pan generously. Cut the crusts off the bread and cut each slice into 4 triangles. Melt the butter in a microwave-safe bowl then put in the bread triangles. Toss the bread triangles lightly with a spoon until they are coated with butter.

Arrange about 1/3 of the triangles in the bottom of the pan. Sprinkle 1/3 of the sugar and half of the chopped apricots in on top of that. Put in half of the remaining bread triangles, sprinkle in half the remaining sugar and pour in the rest of the apricots.

Put in the last of the triangles. Scrape out any of the remaining butter from the bowl and put that onto the top. Put on the rest of the sugar and set the pan aside. Whip the eggs in the butter bowl and pour in the light cream. Pour the mixture on top of the other pan and let that sit at room temperature for half an hour.

Now preheat the oven to 350 degrees with the rack in the middle. Bake the pudding uncovered for 45-55 minutes or until the pudding is set and the top is golden brown.

Let it cool for about five minutes (so it will still be warm) and serve with your topping. Enjoy!

Number of servings depends on how big a portion you serve to each person.