Apricot bread pudding

Apricot Bread Pudding 

Ingredients:
 * 8 slices white bread
 * 1/2 cup butter melted
 * 1/3 cup sugar
 * 1/2 cup dried apricot halves
 * 3 eggs beaten
 * 2 1/4 cups light cream
 * whipped cream

Directions: Butter 2 quart casserole. Remove bread crusts and cut into 4 triangles. Melt butter, put in bread, tossing them lightly until coated. Arrange 1/3 of the bread in bottom of casserole. Sprinkle 1/3 of the sugar and 1/2 of the apricots. Add remaining bread, put remaining butter in dish on top. Sprinkle remaining sugar on top. Whip eggs in butter bowl, whisk in light cream. Pour over casserole. Let stand 30 minutes. Bake uncovered at 350 degrees for 45-55 minutes until pudding is set and golden brown. Cool 5 minutes, serve with whipped cream on top.