Apricot Cranberry Bread Pudding

• finely chopped dried apricot1⁄4 cup
• dried cranberries↗3 tablespoons
• orange liqueur (or orange juice)↗1 1⁄2 tablespoons
• French bread (cut 1/4 inch thick)↗8 slices
• apricot jam, warmed↗3 tablespoons
• whipping cream↗1 cup
• milk↗1 cup
• granulated sugar↗1⁄3 cup
• large eggs↗2
• vanilla↗1⁄2 teaspoon
• salt↗1 pinch

Step-by-step instructions

1. 1

   Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes.

2. 2

   Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish.

3. 3

   Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping.

4. 4

   Scatter remaining apricot mixture over bread.

5. 5

   Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes.

6. 6

   Cover with foil.

7. 7

   Place dish in roaster; pour enough boiling water to come halfway up side of dish.

8. 8

   Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set.

9. 9

   Carefully remove dish from roaster; let stand for 15 minutes before serving.

10. 10

    Serve warm or cold.

11. 11

    Serves 4 to 6.