Apricot Bread Pudding - cooking recipe

Ingredients

1/2 c. raisins
5 dried apricots, cut into quarters
6 slices bread (preferably egg bread)
1/2 c. butter (at room temperature)
6 eggs
3/4 c. sugar
3 c. milk (hot)
2 tsp. vanilla extract
1/2 c. apricot jam or jelly

Preparation

Place raisins and apricots in a bowl.
Cover with boiling water.
Soften 10 minutes; drain well.
Sprinkle half the fruit in the bottom of a buttered 8-inch square baking dish.
Butter bread and arrange, buttered side up, on top of fruit, overlapping, if necessary.
Sprinkle with remaining fruit.