Title: Apricot-and-bread pudding
 Categories: Desserts, Breads
      Yield: 4 Servings
 
      1 ds Ground cinnamon
      2    Eggs
    1/2 c  Butter
      1 lb Apricots*
    1/2 c  Stale bread crumbs,w/o crust
      1 c  Milk
    1/3 c  Sugar
    1/8 ts Salt
 
  *Note: Apricots should be pitted and quartered. Melt 3 tbs. butter in
  saucepan over medium heat. Add and cook apricots, tossing
  occasionally, until tender and translucent. Remove apricots. Add
  remaining butter to saucepan and cook bread crumbs over very low
  heat, stirring regularly, until uniformly golden and crisp. Spread
  crumbs in bottom of lightly buttered gratin dish. Arrange apricots on
  bed of crumbs and sprinkle lightly with cinnamon. Whisk together
  milk, eggs, sugar and salt in bowl. Pour liquid slowly over apricots.
  Bake at 325 degrees l/2 hour. Makes 4 servings and for those of you
  interested, each serving contains 444 calories, 476 mg. sodium, l74
  mg. cholesterol, 28 grams fat, 43 grams carbohydrates, 9 grams
  protein, 0.72 gram fiber. From the LA Times, shared by Punky
  Frischknecht Prodigy ID# SMCD91F.