• Preheat the oven to 350° degrees Fahrenheit.

Making Fruit Syrup

• Use a small saucepan and combine 2 cup of water, 1 cup of sugar, as well as the dried apricots, and cherries. Bring the mixture to a boil, stirring occasionally until the sugar dissolves. Put a lid on the saucepan and remove from the heat. Set aside for 15 minutes.

Making Custard

• Use a medium saucepan, add 2 cups of heavy cream plus 2 cups of milk, and bring to a simmer. (Don't bring it to boil.) Remove the mixture from the heat.
• Use a large mixing bowl, combine egg yolks and sugar, and blend using an electric mixer.
• Gradually whisk the warm cream-milk mixture into the creamed eggs. Allow the custard to rest for 15 minutes.

Assembling the Bread Pudding

• Grease a 13x9 inch glass baking dish.
• Cut the pre-sliced white bread into rectangles. Put a layer of the bread in the greased 13x9 inch glass baking dish.
• Use a colander to strain the fruit. If you are making the caramel sauce, reserve the remaining soaking liquid.
• Sprinkle the soaked fruit over the bread. Add another layer of bread on top of the fruit.
• Slowly pour the custard over the bread. Use a fork to gentle press down areas of the bread id they aren't fully submerged.
• Move the baking dish with the bread pudding into the preheated oven and bake for 50 minutes until golden-brown. Remove the bread pudding from the oven. Push a fork in the middle of bread pudding. If it comes out clean, the bread pudding is done.

Making Caramel Sauce {optional}

• Use a medium saucepan, combine ¼ cup of water plus 1 cup of sugar, and bring to a boil using medium-low heat. Whisk until the sugar has dissolved completely.
• Allow the mixture to boil without stirring until it turns a dark shade of amber.
• Whisk in the reserved soaking liquids (bubbles will intensify). Reduce the heat and allow the mixture to thicken.
• Slowly pour and whisk in 1 cup cream into the sauce. Continue to stir until the caramel sauce thickens - about 5 minutes. Remove from heat.