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.
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 adsorb the egg and cream mixture.)
Preheat the oven to 350 degrees, and place on middle rack. 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 also make this recipe with any dried fruit, including carrots and/or raisins.