Sonora Cafe Capirotada

Bring sugar and water to boil. Add dried apricots. Reduce heat to medium-low and simmer until apricots are soft, about 20 minutes. Let apricots cool in syrup. Drain apricots and chop.

Combine sugar and water in 3-quart saucepan. Stir over low heat until sugar dissolves, about 2 minutes. Increase heat and bring mixture to boil. Remove from heat and cool 5 minutes. Return Sauce to medium-low heat. Gradually add butter, stirring continuously, until mixture reaches rolling boil; boil 2 minutes. Add cream and vinegar, stirring continuously. Boil 1 minute longer. Set aside.

Beat eggs. Mix in cream, sugar and flour. Refrigerate until ready to use.

Trim crusts from bread. Cut into 1/2-inch-thick slices. Layer 1/3 bread slices on bottom of 13x9-inch glass baking dish, covering bottom completely. Do not overlap bread slices. Sprinkle 1/2 apple, 1/4 cup raisins and 1/2 Apricot Filling over bread. Pour 1/3 of Butterscotch Sauce over fruit. Top with 1/2 Custard Filling. Place another 1/3 bread slices over fruit-custard mixture. Top with remaining apple, raisins, Apricot Filling, then 1/3 Butterscotch Sauce and remaining Custard Filling. Arrange last of bread over top to cover. Top with remaining Butterscotch Sauce.

Bake at 325 degrees until custard is set, about 1 hour. Pudding is done when skewer inserted in center comes out clean. If pudding browns too quickly, cover loosely with foil and continue baking. Cool 20 minutes. Serve with whipped cream.