Apricot Bread Pudding

A lovely almond-apricot dish with very little sugar!

Apricots are placed in a buttered dish, and a batter composed of milk-soaked bread chunks, egg yolk, vanilla, almond extract, almond flour, sugar, honey and salt has egg whites folded in, and then is spread over the apricots. This bakes for 40 minutes, and it puffs up nicely.

I cooked this in a shallow 2 qt pan. When I prepare it again, I will use a deeper and narrower pan. Note also that the recipe tells you to soak bread chunks in milk for 2 hours. I didn't have the time, and so cut my bread pieces smaller - and soaked them only an hour. Once they fell apart easily I knew it was ready for me to proceed. I also skipped the pretty almond slices on the top - and didn't miss 'em.

Eat this warm. Its got a slightly gritty texture from the almond flour, but a lovely flavor. The barely-sweet dough brings out the sweetness of the apricots. This is a low calorie and healthy dish that tastes wonderful.

Apricots are in season now. If you, like me, are blessed with a friend with a large apricot tree, make this dish now!