1/2 c. butter
1/2 c. sugar
2 eggs
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 1/2 c. toasted bread cubes
2 c. corn flakes, crushed to 1 c.
1 (14 oz.) can apricots, halved, drained
2 tsp. lemon juice

In small mixing bowl, cream butter and sugar until fluffy. Add eggs and beat well. Stir in nutmeg, vanilla, bread cubes and crushed corn flakes cereal. Spread half of mixture over bottom of buttered 6x10x2 inch baking dish. Cover with apricots, sprinkle with lemon juice and cover with remaining cereal mixture.

Bake at 375 degrees for 25 minutes until lightly browned. Serve hot with whipped cream or ice cream.