Strawberry Shortcake Murder (Hannah Swensen, #2)

by Joanne Fluke

Apricot Bread Pudding Do not preheat oven yet. The bread pudding must settle for 30 minutes before baking. 8 slices of white bread (either homemade or “store bought”) ½ cup melted butter (1 stick—¼ pound) 1/3 cup white sugar ½ cup chopped dried apricots (not too fine, you want some chunks) 3 beaten eggs (just whip them up with a fork) 2 ¼ cups top milk* (you can use light cream or Half’n Half) Heavy cream, sweetened whipped cream, or vanilla ice cream for a topping Generously butter a 2-quart casserole. Remove the crusts from the bread and cut each slice into 4 triangles. (Just make an “X” with your knife.) Melt the butter in a large microwave-safe bowl and put in the bread triangles, tossing them lightly with a spoon until they’re coated with butter. Arrange approximately a third of the triangles in the bottom of the casserole. Sprinkle on a third of the sugar and half of the chopped apricots. Put down half of the remaining bread triangles, sprinkle on half of the remaining sugar, and add ALL of the remaining apricots. Cover with the rest of the bread triangles. Scrape the bowl to get out any butter that remains in the bottom of the bowl and put that on top. Sprinkle with the last of the sugar and set aside.