Whip up the eggs in the butter bowl and whisk in the light cream. Pour this over the top of the casserole and let it stand at room temperature for thirty minutes. (This gives the bread time to absorb the egg and cream mixture.) Preheat the oven to 350 degrees F., rack in the middle position. Bake the bread pudding uncovered, for 45 to 55 minutes, until the pudding is set and the top is golden brown. Let it cool slightly (five minutes or so) and serve in dessert dishes with heavy cream, sweetened whipped cream, or a scoop of vanilla ice cream on the top. You can make this with any dried fruit,
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