Apricot Bread Pudding

3 3/4"-thick slices of bread
1/4 c. apricot jam
4 slices of bread, finely crumbled
1/2 c. dried apricots, julienned
6 eggs
3 c. cream
1/4 t. cinnamon
1 t. vanilla
1/2 c. sugar

Spread each slice of bread with jam. Cut into 3/4" cubes. Combine cubes with crumbs and half of apricots in 1-1/2 quart baking dish. Beat remaining ingredients together and pour over bread. Sprinkle remaining apricots on top.

Bake at 350 degrees until golden, about 40 minutes. If it browns too fast, cover with a piece of baking parchment; remove during the last 5 minutes of baking. Serve warm or at room temperature.

Serves 4-6.

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