Instructions: For the apricot filling, 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.

For the butterscotch sauce, 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.

For the custard filling, beat eggs. Mix in cream, sugar and flour. Refrigerate until ready to use.

To assemble, trim crusts from bread. Cut into 1/2-inch-thick slices. Layer 1/3 bread slices on bottom of 13- by 9-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.

This recipe yields 10 to 12 servings.

Comments: To avoid kitchen battle fatigue, take a tip from television cooks who prepare such dishes in stages and assemble the parts at the last moment. The butterscotch sauce, filling and custard can be prepared separately days ahead.

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