Apricot Bread Pudding

Preheat oven to 350°
Butter 5 slices of stale white or brown (not rye) bread and cut them into strips 1 inch wide.
Cut 15 dried apricots into thin slices. Heat 1 quart of milk until hot.
Beat together 5 eggs and 3/4 cup sugar.
Whisk the hot milk and 2 teaspoons vanilla into the eggs and sugar.
Pour the milk mixture into a buttered 2 quart souffle dish. Sprinkle the dried apricots over the liquid.
Drop buttered bread on top and sprinkle with cinnamon sugar (1 teaspoon cinnamon mixed with 3 tablespoons sugar).
Bake an hour at 350° until custard is set. Cool slightly before serving.
Serves 6.