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1
Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan.
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2
Bring to boil, stirring until sugar dissolves.
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3
Remove from heat.
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4
Cover; let stand 20 minutes.
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5
Strain fruit; reserve fruit and soaking liquid separately.
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6
Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan.
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7
Stir over low heat until sugar dissolves.
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8
Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes.
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9
Remove from heat.
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10
Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously).
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11
Stir over low heat until caramel thickens slightly, about 6 minutes.
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12
Add 1 cup cream.
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13
Bring to boil and simmer until caramel thickens slightly, about 3 minutes.
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14
Remove from heat.
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15
Cool caramel sauce 30 minutes, whisking occasionally.
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16
(Can be made 1 day ahead.
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17
Cover caramel sauce and fruit separately and refrigerate.)
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18
Preheat oven to 350F.
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19
Bring 2 cups cream and milk to simmer in another medium saucepan.
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20
Remove from heat.
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21
Whisk 2 cups sugar and egg yolks in large bowl to blend.
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22
Gradually whisk in warm milk mixture.
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23
Cool custard slightly.
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24
Lightly butter 13 x 9 x 2-inch glass baking dish.
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25
Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit.
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26
Sprinkle reserved fruit over bread.
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27
Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.
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28
Pour custard over bread.
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29
Press bread gently to submerge into custard.
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30
Let stand until custard is absorbed, about 10 minutes.
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31
Bake until custard is set and bread is golden brown on top, about 55 minutes.
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32
Rewarm sauce over low heat.
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33
Serve pudding warm with sauce.
