1. Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes. 2. Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish. 3. Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping. 4. Scatter remaining apricot mixture over bread. 5. Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes. 6. Cover with foil. 7. Place dish in roaster; pour enough boiling water to come halfway up side of dish. 8. Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set. 9. Carefully remove dish from roaster; let stand for 15 minutes before serving. 10. Serve warm or cold. 11. Serves 4 to 6. ---------------------------------------------------------------------------
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Ingredients
