Apricot Bread Pudding(With Lemon Butter Sauce) - cooking recipe

Ingredients

1/4 c. butter or margarine
6 c. crumbled bread (biscuits, French bread or raisin bread)
2 cans (15 oz. each) apricots in heavy syrup, chopped and drained (reserve syrup)
Milk (combined with syrup from apricots to make 4 cups)
3 eggs
1 c. sugar
2 Tbsp. freshly squeezed lemon juice

Preparation

Preheat oven to 350 degrees. Melt butter in 9x13x2 inch baking pan. Combine bread with the milk/syrup mixture. Mix and set aside. In another bowl, combine eggs, sugar, and lemon juice. Mix well and then add to bread mixture along with the chopped apricots. Stir until well mixed. Pour into pan. Bake for 1 hour. Serve with Lemon Butter Sauce.